Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour

Jump To References Section

Authors

  • A. R. Sawate
     College of Food Technology, Marathwada Agricultural University, Parbhani-431402 ,IN
  • R. B. Kshirsagar
     College of Food Technology, Marathwada Agricultural University, Parbhani-431402 ,IN
  • B. A. Jadhav
     College of Food Technology, Marathwada Agricultural University, Parbhani-431402 ,IN
  • B. M. Patil
     College of Food Technology, Marathwada Agricultural University, Parbhani-431402 ,IN

Abstract

Baking industry in India is considered os one of the major industries in food processing category, considering its size, output and importance. Wheat based baking products as bread, cakes and cookies ore gaining extreme popularity as processed foods because of their availability, ready to eat convenience as well as comparatively high shelf life and good nutritive value.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2009-01-01

How to Cite

Sawate, A. R., Kshirsagar, R. B., Jadhav, B. A., & Patil, B. M. (2009). Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour. The Indian Journal of Nutrition and Dietetics, 46(1), 24–27. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4906

Issue

Volume 46, Issue 1, January 2009

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

Most read articles by the same author(s)

1 2 > >>