Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake

Advance Journal of Food Science and Technology

Volumn 2, Issue 1, 2010, Pages 67-71

  Desai, Anuradha D ^a   Kulkarni, Sharduli S ^a   Sahoo, A K ^a   Ranveer, R C ^a   Dandge, P B ^a  

^a SHIVAJI UNIVERSITY   (India)

Author keywords

Cake; Eleusine coracana; Indaf 15; Malted ragi flour; Mineral and sensory parameters

Indexed keywords

CAKE; CONTROL SAMPLES; CRUDE FIBRE; DIETARY FIBRE; ELEUSINE CORACANA; FIBRE CONTENT; INDAF-15; MALTED RAGI FLOUR; MINERAL CONTENT; NUTRITIVE VALUES; SENSORIAL QUALITIES; SENSORY SCORES; WHEAT FLOURS;

BAKERY PRODUCTS; CARBOHYDRATES; FIBERS; PHOSPHORUS; SILICATE MINERALS;

MINERALS;

ELEUSINE; ELEUSINE CORACANA; ELEUSINE CORACANA SUBSP. CORACANA; TRITICUM AESTIVUM;

EID: 79851490573     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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