Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread
In the present investigation, partial replacement of wheat flour (WF) with tiger nut tubers flour (TNTF) at extents of 10%, 20%, 30% and 40% were carried out to examine the chemical comprise and physical attributes of the product. The partial replacement of WF with TNTF raised the fat, fiber and ash...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2023-03-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_290499.html |
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