Development and Evaluation of Functional and Nutritional Properties of Composite Flours
INTRODUCTION Composite flour are better utilized for cookies production rather than for bread because of their ready-to eat form, relatively prolonged shelf-life, wide consumption and good eating quality. Cookies based on rye, barley, rice, maize, acha, amaranth and oat flour have been reported by several researchers. Protein enrichment studies on cookies have been carried out …
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