Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.

Sarkar, Sandipa; Jeyarani, T; Sudha, M L.

Afiliação

Sarkar S; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
Jeyarani T; Traditional Foods and Applied Nutrition Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
Sudha ML; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.

J Food Sci Technol ; 61(9): 1767-1777, 2024 Sep.

Article em En | MEDLINE | ID: mdl-39049912