Effect of apple pomace on quality characteristics of brown rice based cracker
Formulation of gluten free crackers based on brown rice flour from two varieties and apple pomace was studied during the present investigation. Pomace flour blends were prepared by incorporating 0%, 3%, 6% and 9% apple pomace in brown rice flour. Viscosity profile showed decrease in pasting properti...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-01-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X15000028 |