QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER
The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough bis...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2017-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4486 |