Physicochemical and organoleptic properties of cookies incorporated with legume flour
This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour +...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Journal |
| Published: |
International Food Research Journal, Universiti Putra Malaysia
2012
|
| Subjects: | |
| Online Access: | http://www.myjurnal.my/public/article-view.php?id=66253 |