Effect of sugar, fat and emulsifiers on cookies prepared from blends of wheat and blackgram (Phaseolus mungo) flours

Journal of Food Science and Technology

Volumn 33, Issue 4, 1996, Pages 326-328

  Patel, M M ^a   Venkateswara Rao, G ^b  

^a GUJARAT AGRICULTURAL UNIVERSITY   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Blackgram; Cookies; Emulsifier; Fat; Phaseolus mungo; Sugar

Indexed keywords

COMPOSITION EFFECTS; EMULSIFICATION; FOOD PRODUCTS; OILS AND FATS; SEED; STATISTICAL METHODS; SUGARS;

BLACKGRAM; COOKIES; EMULSIFIERS; FLOURS; WHEAT;

FOOD PROCESSING;

EID: 0030181852     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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