Evaluation of various properties of composite flour from Oats, Sorghum, Amaranth and Wheat Flour and production of cookies thereof
Amaranth, sorghum and oats flour was used to prepare mix flour (MF). Composite flour (CF) was prepared by replacing wheat flour with MF at various proportions i.e. 5%, 10%, 15%, 20% and 25%. The physical and functional properties of different blends of composite flour were studied. Cookies were prep...
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International Food Research Journal, Universiti Putra Malaysia
2017
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=110968 |