Quality Characteristics of shortbread Biscuit Fortified with Fermented Jack bean Flour
<p>Biscuit are usually produced from wheat flour, increasing cost and limited supply of wheat demand that attention be given to the application of indigenous grains to totally or partially replace wheat in bakery products. This study evaluated the effect of substituted fermented jack bean fl o...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
International Journal of Agricultural Science and Food Technology - Peertechz Publications,
2017-07-26.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |