Development and Quality Evaluation of Multigrain Based Biscuit and their Sensory Characteristics During Storage
Experiments were conducted for development, quality evaluation and storage stability of multigrain flour biscuits made of different flours i.e, wheat flour, maize flour, barley flour, pearl millet flour and gram flour. The biscuits were formulated by taking different treatments and at different pro...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Journal of Pure and Applied Microbiology
2017-03-01
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| Series: | Journal of Pure and Applied Microbiology |
| Subjects: | |
| Online Access: | https://microbiologyjournal.org/development-and-quality-evaluation-of-multigrain-based-biscuit-and-their-sensory-characteristics-during-storage/ |