The effect of blending ratio and baking temperature on the physicochemical and sensory properties of biscuit from wheat and ground nut flour
Biscuits, a widely consumed bakery product, primarily utilize wheat flour as their main ingredient, yet this ingredient possesses limited nutritional benefits (lacks essential amino acids, fiber, and micronutrients); thus, utilizing composite flours derived from legumes and various cereals can enhan...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003415 |
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