Use of Orange Residue in Developing Type Cracker Biscuits
نویسندگان
چکیده
منابع مشابه
Rheological and qualitative characteristics of pea flour incorporated cracker biscuits
The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 %) and ash (3.11 %) content and exhibited relatively high emulsifying (37.50 ml/100 ml) and foaming (53.50 ml/100 ml) capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, ...
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ژورنال
عنوان ژورنال: Revista Ciencias Exatas e Naturais
سال: 2013
ISSN: 1518-0352
DOI: 10.5935/recen.2013.01.08