Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

Food Science and Nutrition

Volumn 3, Issue 5, 2015, Pages 363-369

  Farzana, Tasnim ^a   Mohajan, Suman ^a  

^a Bangladesh Council of Scientific and Industrial Research   (Bangladesh)

Author keywords

Biscuits; Food fortification; Mushroom; Protein; Soy flour; Wheat flour

Indexed keywords

EID: 85018253649     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.228     Document Type: Article

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