Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life
Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with...
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2022-05-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_40588_b839fc0df93300a06f4423fb7c3b1529.pdf |