Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts
The aim of this work was to produce biscuits from wheat flour substituted with different amounts of wheat sprout powder (2.5-7.5%). The biscuits were subjected to chemical, phytochemical, and microbial evaluations. The crude protein, fat, and ash contents and the energy value of the biscuits increas...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 2 vom: 03. März, Seite 172-183
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| 1. Verfasser: |
Đurović, Vesna
(VerfasserIn) |
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| Weitere Verfasser: |
Radovanović, Mirjana,
Mandić, Leka,
Knežević, Desimir,
Zornić, Vladimir,
Đukić, Dragutin |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Biscuits
alpha-tocopherols
antioxidants
microbial evaluation
phenolics
wheat sprouts
Antioxidants
Phenols
Phytochemicals |
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