KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/1112Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | AP Gandhi, Nichiket KOTWALIWALE, Jolly KAWALKAR, DC Srivastav, VS Parihar, P Raghu Nadh | en_US |
| dc.date.accessioned | 2017-01-08T12:15:04Z | - |
| dc.date.available | 2017-01-08T12:15:04Z | - |
| dc.date.issued | 2001 | - |
| dc.identifier.citation | Not Available | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/1112 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | 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. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Association of Food Scientists and Technologists | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Not Available | en_US |
| dc.title | Effect of incorporation of defatted soyflour on the quality of sweet biscuits | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Journal of food science and technology | en_US |
| dc.publication.volumeno | 38(5) | en_US |
| dc.publication.pagenumber | 502-503 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | http://cat.inist.fr/?aModele=afficheN&cpsidt=14192068 | en_US |
| dc.publication.naasrating | 7.95 | - |
| Appears in Collections: | AEng-CIAE-Publication | |
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