Composition of some commercially available biscuits

Journal of Food Science and Technology

Volumn 33, Issue 2, 1996, Pages 112-115

  Semwal, A D ^a   Narasimha Murthy, M C ^a   Arya, S S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Energy value; Glucose and other biscuits; Mineral composition; Peroxide and free fatty acid values; Proximate composition

Indexed keywords

CALCIUM; COMPOSITION; FATTY ACIDS; IRON; MOISTURE; OILS AND FATS; PEROXIDES; POTASSIUM; PROTEINS; SODIUM; SUGARS;

ASH; GLUCOSE BISCUITS; MINERAL COMPOSITION; PEROXIDE VALUE; PROXIMATE COMPOSITION; TOTAL FAT CONTENTS;

FOOD PRODUCTS;

EID: 0041497459     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Agarwal SR (1994) Current and future trends of biscuit industry in India. Indian Food Industry 13:32-37
2. Arya SS, Thakur BR (1986) Instant halwa (Kesari bath) mix - Storage stability and packaging requirements. Indian Food Industry 5:119-121
3. Bhatia BS, Nirmala N, Ramanathan LA, Arya SS, Ramanujam S (1969) Enhancing storage stability of precooked dehydrated rice by vanaspati. J Food Sci Technol 6:282-284
4. Jacob MB (1958) The Chemical Analysis of Foods and Food Products, 3rd edn, D Van Nastrand Co. Inc., Princeton, New Jersey
5. Makinson JH, Greenfield H, Wills RBH (1989) Composition of Australian foods. 44. Sweet and savoury biscuits. Food Australia 41:802-807
6. Patki PE, Arya SS (1994) Studies on development and storage stability of instant dhals. Indian Food Packer 48:31-39