Functionality of Kamut and Millet flours in macro wire cut cookie systems

Author:

Kaur Chandi Gurpreet,Lok Chang Weng,Jie Ng Yun,Seetharaman Koushik

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference17 articles.

1. Alobo AP (2001) Effect of sesame seed flour on millet biscuit characteristics. Plant Foods Hum Nutr 56:195–202

2. American Association of Cereal Chemists (1999) Approved methods of the AACC. AACC methods 10–53.01, 8th edn. American Association of Cereal Chemists Inc., St. Paul

3. Badi SM, Hoseney RC (1976) Use of sorghum and pearl millet flours in cookies. Cereal Chem 53:733–738

4. Coskuner Y, Karababa E (2005) Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour. Int J Food Sci Technol 40:469–479

5. Desikachar HSR (1977) Processing of sorghum and millets for versatile food uses in India. In: Dendy DAV (ed) Proceedings of a symposium on sorghum and millets for human food. Tropical Products Institute, London, pp 41–45, Vienne, l l - 12 mai 1976

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