Studies on functional properties and incorporation of buckwheat flour for biscuit making

International Food Research Journal

Volumn 17, Issue 4, 2010, Pages 1067-1076

  Baljeet, S Y ^a   Ritika, B Y ^a   Roshan, L Y ^a  

^a CHAUDHARY DEVI LAL UNIVERSITY   (India)

Author keywords

Buckwheat flour; Functional properties; Physicochemical properties; Sensory quality; Supplemented biscuits

Indexed keywords

TRITICUM AESTIVUM;

EID: 77956632263     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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