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http://krishi.icar.gov.in/jspui/handle/123456789/1112| Title: | Effect of incorporation of defatted soyflour on the quality of sweet biscuits |
| Other Titles: | Not Available |
| Authors: | AP Gandhi, Nichiket KOTWALIWALE, Jolly KAWALKAR, DC Srivastav, VS Parihar, P Raghu Nadh |
| Published/ Complete Date: | 2001 |
| Project Code: | Not Available |
| Keywords: | Not Available |
| Publisher: | Association of Food Scientists and Technologists |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Replacement of wheat flour up to 40 % level with defatted soyflour in the standard sweet biscuits recipe increased the protein content from 6.5 to 14.8%, bending hardness from 3.60 to 9.85 N. and cutting hardness from 6.02 to 23.04 N of the biscuits. Sensory evaluation results showed that all of the biscuits from various blends were acceptable with no significant differences among them. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of food science and technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 38(5) |
| Page Number: | 502-503 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | http://cat.inist.fr/?aModele=afficheN&cpsidt=14192068 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/1112 |
| Appears in Collections: | AEng-CIAE-Publication |
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