Development of soy-fortified biscuits: II. Standardization of fat and sugar levels

Journal of Food Science and Technology

Volumn 34, Issue 6, 1997, Pages 529-531

  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

Biscuits; Dafatted soy flour; Hardness; Sensory evaluation; Spread factor; Spread ratio

Indexed keywords

EID: 0346829917     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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