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Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour

  • Published:2005-05 Issue:3 Volume:90 Page:427-435
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Hooda Shalini,Jood Sudesh

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. AACC. (1984). Approved methods of analysis. St. Paul, Minnesota: The American Association of Cereal Chemists

2. A pepsin pancreatin digestibility index of protein quality evaluation;Akeson;Journal of Nutrition,1964

3. AOAC. (1995). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists

4. Studies on chapati making quality of wheat, Indian Council of Agricultural Research, New Delhi;Austin;Technical Bulletin,1971

5. Changes in carbohydrate composition during maturation of wheat and barley kernel;Cerning;Cereal Chemistry,1973
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