Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute
Biscuits were produced and evaluated for maximum acceptance using different ratios of wheat to Bambara nut flour 90:10 (X1), 80:20 (X2), 70:30 (X3), 60:40 (X4), and 50:50 (X5) respectively. The control was 100% wheat flour (X0). Each combination made using the rubbing techniques (i.e. coating flour...
| Published in: | Turkish Journal of Agriculture: Food Science and Technology |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2025-07-01
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| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7538 |