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Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits

  • Published:2007-06 Issue:4 Volume:80 Page:1043-1050
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Tyagi S.K.,Manikantan M.R.,Oberoi Harinder Singh,Kaur Gurlen

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Prospects for small-scale biscuit industry in the nineties;Agrawal;Indian Food Industry,1990

2. Biscuit industry in India future scenario;Alagh;Indian Food Industry,1990

3. Food texture and viscosity: Concept and measurement;Bourne,2002

4. Functional properties of biscuits with whey protein concentrate and honey;Conforti;International Journal of Food Science and Technology,2004

5. Biscuit making potential of millet/pigeonpea flour blends;Eneche;Plant Foods for Human Nutrition,1999

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