Development of Soy-fortified Biscuits and Shelf-life Studies

Journal of Food Science and Technology

Volumn 37, Issue 3, 2000, Pages 300-303

  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

Free fatty acids; Laminate of cellophane and butter paper; Moisture content; Non enzymatic browning; Overall acceptability; Peroxide value; Polyprophylene; Shelf life; Soy fortified biscuits

Indexed keywords

EID: 0347935834     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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