Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies
Author:
Funder
Department of Science and Technology of Shandong Province
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
1. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour;Adebiyi;Food Chemistry,2017
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3. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients;Agrahar-Murugkar;Journal of Food Science & Technology,2015
4. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008
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