Production of Biscuits With Higher Nutritional Value
Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is awidespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refiningprocess. Both of these were added to biscuit dough. Biscuits were analyzed for physicaland chemical paramet...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2012-12-01
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| Series: | Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/v10046-012-0005-0 |