Comparison Of Physicochemical Properties of Biscuits Supplemented With Soy, Kinema, And Buckwheat Flour

Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat flour, soy flour, and kinema flour can be considered in composite flour-based biscuits since they have good nutraceutical properties and their gluten-free nature can help...

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Bibliographic Details

Published in:	Nepal Journal of Biotechnology
Main Authors:	Alina Bhandari, Srijana Thapaliya
Format:	Article
Language:	English
Published:	Biotechnology Society of Nepal 2023-07-01
Subjects:	Buckwheat flour Soy flour Kinema flour Supplemented biscuits
Online Access:	http://nepjb.com/index.php/NJB/article/view/277