THE EFFECT OF REPLACING WHEAT FLOUR WITH SESAME AND THYME POWDER ON THE QUALITY ATTRIBUTES OF COOKIES
This study was aimed to investigate replacing wheat flour with sesame flour and thyme-affected laboratory-made Cookies. We tested nine substitution levels and a control. Thyme (1, 3, and 5) % and sesame (15, 30, and 50%) % substituted wheat flour. The proportions of thyme and sesame were, ) 1thyme+...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2025-08-01
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| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2290 |
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