SCOPUS 정보 검색 플랫폼

Volumn 35, Issue 3, 1998, Pages 227-230

Development of Soy-fortified Biscuits: III. Standardization of Baking Powder, Skim Milk Powder, Sodium Stearoyl-2-Lactylate and Glyceryl Mono Stearate Levels

(3) Singh, Ranjana a,b Singh, Gurmukh a Chauhan, G S a

a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY (India)

b UNIVERSITY OF DELHI (India)

Author keywords

Baking powder; Glyceryl Mono Stearate; Overall acceptability; Skim milk powder; Sodium Stearoyl 2 Lactylate; Soy fortified biscuits; Spread ratio

Indexed keywords

EID: 0346829914 PISSN: 00221155 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (4)

References (9)

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3
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- Effect of incorporation of defatted soy flour on the quality of biscuits. I
- Ranjana Singh, Gurmukh Singh, Chauhan, GS (1996) Effect of incorporation of defatted soy flour on the quality of biscuits. I. J Food Sci Technol 33(4):355-357
- (1996) J Food Sci Technol , vol.33 , Issue.4 , pp. 355-357
- Singh, R.¹ Singh, G.² Chauhan, G.S.³

4
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- Development of soy fortified biscuits: II. Standardization of fat and sugar levels
- Ranjana Singh, Gurmukh Singh, Chauhan GS (1997) Development of soy fortified biscuits: II. Standardization of fat and sugar levels. J Food Sci Technol 34(6):529-531
- (1997) J Food Sci Technol , vol.34 , Issue.6 , pp. 529-531
- Singh, R.¹ Singh, G.² Chauhan, G.S.³

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- (1968) Statistical Methods. 6th Edn.
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6
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- High protein cookies I. Effect of soy fortification and surfactants
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- Tsen, C.C.¹ Peters, E.M.² Schaffer, T.³ Hoover, W.J.⁴

7
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- Extruded soy products from whole and dehulled soybeans cooked at various temperatures for bread and cookie fortifications
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- Emulsifiers and their use in soft wheat products
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.