Effects of Different Varieties of Proso Millet (Panicum miliaceum L.) Flour on the Quality Characteristics of Crispy Cookies
This study focused on four varieties of millet (Panicum miliaceum L.), specifically glutinous and japonica types, as raw materials for the production of crispy cookies. The nutritional components of the four varieties of millet flours were analyzed, and the impact of these flours on the sensory eval...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070082 |
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