Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits

International Food Research Journal

Volumn 21, Issue 1, 2014, Pages 217-222

  Baljeet, S Y ^a   Ritika, B Y ^a   Reena, K ^b  

^a MAHARSHI DAYANAND UNIVERSITY   (India)

^b CHAUDHARY DEVI LAL UNIVERSITY   (India)

Author keywords

Biscuit; Carrot pomace; Germinated chickpea; Physicochemical properties; Sensory quality

Indexed keywords

EID: 84894091208     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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