Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit

International Food Research Journal

Volumn 20, Issue 2, 2013, Pages 587-591

  Kulkarni, A S ^a   Joshi, D C ^b  

^a A D PATEL INSTITUTE OF TECHNOLOGY   (India)

^b ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Biscuits; Carotene; Pumpkin powder; Sensory; Texture; Wheat flour

Indexed keywords

EID: 84874985613     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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