학술논문
Nutritional and Functional Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour.
Document Type
Article
Source
Subject
*BISCUITS
*FLOUR
*LENTILS
*GRAIN
*PROTEIN content of food
*BAKING powder
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Language
ISSN
0251-0480
Abstract
Highlights from the article: Abstract | Evaluation of nutritional and sensory properties of biscuits produced from wheat; lentil flour was Wheat: lentil flours used for biscuits preparation Flour or increasing the ratio of lentil flour compared Wheat lentil flour ratio Colour Taste Flavour Texture Overall acceptability.