Development of gluten free biscuits utilizing fruits and starchy vegetable powders

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4423-4431

  Mishra, Anuradha ^a   Devi, Mridula ^b   Jha, Pooja ^a  

^a Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya   (India)

^b CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Fasting; Gluten free biscuits; Makhana; Potato powder; Water chestnut

Indexed keywords

POWDERS; VEGETABLES;

FASTING; GLUTEN-FREE; MAKHANA; OVERALL ACCEPTABILITY; PROXIMATE COMPOSITIONS; SENSORY ACCEPTABILITIES; SENSORY CHARACTERISTICS; WATER CHESTNUT;

FRUITS;

EID: 85027930585     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1521-5     Document Type: Article

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