Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour

Authors

  • College of Food Technology, Marathwada Agricultural University, Parbhani-431402
  • College of Food Technology, Marathwada Agricultural University, Parbhani-431402
  • College of Food Technology, Marathwada Agricultural University, Parbhani-431402
  • College of Food Technology, Marathwada Agricultural University, Parbhani-431402

Abstract

Baking industry in India is considered os one of the major industries in food processing category, considering its size, output and importance. Wheat based baking products as bread, cakes and cookies ore gaining extreme popularity as processed foods because of their availability, ready to eat convenience as well as comparatively high shelf life and good nutritive value.

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Published

2009-01-01

How to Cite

Sawate, A. R., Kshirsagar, R. B., Jadhav, B. A., & Patil, B. M. (2009). Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour. The Indian Journal of Nutrition and Dietetics, 46(1), 24–27. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4906

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Section

Original Articles

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