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

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

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;

EID: 79851490573     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (66)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.