Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat
Abstract The objective of this study was to optimize the formulation of cookies from the composite flour of germinated kidney bean, chickpea, and wheat using response surface methodology (RSM). Snap force, spread ratio, and overall acceptability served as responses for the optimization of cookie for...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-09-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.42 |