The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits
The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre,...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2020-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0007_the-use-of-irradiated-potato-flour-as-a-partial-replacement-of-wheat-flour-in-producing-biscuits.php |