Effects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni
<p>A study was conducted to improve the nutritional status of macaroni product by adding egg powder to semolina flour. The effects of five proportions of egg powder (20%, 25%, 30%, 35% and 40%) were investigated. The result showed that with increase in egg proportion, increase in protein, fat,...
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| Format: | Book |
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Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2019-01-29.
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