EFFECT OF WHOLEGRAIN BUCKWHEAT FLOUR ADDITION ON CHEMICAL COMPOSITION AND SENSORY QUALITY OF NUTRITIVE ENRICHED WHEAT SCONES
The aim of this research was to determine the effect of buckwheat flour addition on the selected quality parameters of nutritive enriched wheat scones. Wholegrain buckwheat flour was used to subsitute 15%, 30% and 45% of white wheat flour to produce buckwheat enriched wheat scones. The dough for sco...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Banja Luka, Faculty of Technology
2023-12-01
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| Series: | Journal of Chemists, Technologists and Environmentalists |
| Subjects: | |
| Online Access: | https://glasnik.tf.unibl.org/article/233 |