Study on the effect of pulse flours on quality of biscuits

Annals of Biology

Volumn 22, Issue 1, 2006, Pages 75-78

  Dhull, Neelam ^a   Singh, Natraj ^a   Panghal, Anil ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Biscuits; Dried pea; Protein enrichment; Red gram; Sensory quality; Spread ratio; Wheat

Indexed keywords

FOOD SCIENCE; QUALITY CONTROL;

PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 33645274631     PISSN: 09700153     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

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2. AOAC (1997). Association of Official Analytical Chemists, 16th edn. USA.
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8. Vaidehi, M. P., Kumari, M. S. and Joshi, N. (1985). Sensory evaluation of cereal-pulse based malt biscuits with high protein value. Cereal Foods World 30 : 283-285.