SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without...

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Bibliographic Details
Main Authors: Flavia POP, Zorica VOȘGAN, Lucia MIHALESCU
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2017-12-01
Series:Food and Environment Safety
Subjects:
Online Access:http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/537/509