Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom-Reference-Cited by-同舟云学术

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

Published:2015-03-28 Issue:5 Volume:3 Page:363-369
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Farzana Tasnim¹,Mohajan Suman¹

Affiliation:

1. Quality Control Research Section Institute of Food Science and Technology (IFST) Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.228

Reference26 articles.

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2. Production and quality evaluation of banana wine

3. American Soybean Association.2004.United Soybean Board. “Soy and Health”. A review of the 3rdInternational Symposium on the role of soy in preventing and treating chronic disease October 31 1999 in Washington DC USA.

4. Development of Soy fortified high protein and high calorie supplementary biscuits;Awasthi I.;Indian J. Sci. Res.,2012

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