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,...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2019-01-29.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!