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January 8, 2016SHILAP Revista de lepidopterologíaOpen Access

Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

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Authors

ACArti ChauhanDSD. C. SaxenaSSSukhcharn Singh

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Cite This Study

Chauhan et al. (2016) studied this question.

synapsesocial.com/papers/69d972725e5bcb4e3b8367cfhttps://doi.org/10.1080/23311932.2015.1125773
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies2000 · 121 citations
  2. 2Comparison of physico-chemical properties of biscuits supplemented with soy and kinema flours2002 · 75 citations