Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer
In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated. Fat replacement caused an increase in weight and s...
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| Format: | Article |
| Language: | English |
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International Journal of Secondary Metabolite
2017-12-01
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| Series: | International Journal of Secondary Metabolite |
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| Online Access: | https://dergipark.org.tr/tr/pub/ijsm/issue/33748/375105?publisher=ijate |