Evaluation of four high‐protein rice‐soy snack formulations

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Evaluation of four high‐protein rice‐soy snack formulations

Four different formulations of rice‐soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full‐fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in N...

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Bibliographic Details
Main Authors:	Man, Yaakob B. Che, Abdul Karim, Mohamad N.B., Kun, Tan T.
Format:	Article
Language:	English
Published:	1992
Online Access:	http://psasir.upm.edu.my/id/eprint/118786/ http://psasir.upm.edu.my/id/eprint/118786/1/118786.pdf

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