STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS
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چکیده
منابع مشابه
the effectiveness of strategy-based instruction in teaching english as a second or foreign language: a meta-analysis of experimental studies
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Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders
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Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24-36%, composite fat (fat 10.5-24.5%, maltodextrin 10.4-24%, and guar gum 0.1-0.5%), ammonium bicarbonate 0.5-2.5%, and water 20-24% for production of low-fat biscuits. Diameter (P < 0....
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ژورنال
عنوان ژورنال: Zagazig Journal of Agricultural Research
سال: 2019
ISSN: 1110-0338
DOI: 10.21608/zjar.2019.40323