Evaluation of four high‐protein rice‐soy snack formulations
Four different formulations of rice‐soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full‐fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in N...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
1992
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118786/1/118786.pdf http://psasir.upm.edu.my/id/eprint/118786/ https://academic.oup.com/ijfst/article/27/6/715/7867748 |
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