Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel
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Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis
Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level for Chapatti was the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality ass...
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ژورنال
عنوان ژورنال: Food Technology and Biotechnology
سال: 2021
ISSN: 1334-2606,1330-9862
DOI: 10.17113/ftb.59.01.21.6695