Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread
PM Amevor, D Laryea, J Barimah - Cogent Food & Agriculture, 2018 - Taylor & Francis
The purpose of the study is to evaluate the potential of cashew nut as a substitute in the
production of chocolate spreads. Spread was produced from cashew nut slurry (CNS) and …
production of chocolate spreads. Spread was produced from cashew nut slurry (CNS) and …
[PDF][PDF] Effects of fat replacing with eggplant puree on characteristics of chocolate spread
MIK Ali, RA Mostafa, AEA Gawad - MOJ Food Process Technols, 2020 - academia.edu
Nowadays, the interest in searching for natural sources to fat replacer has increased to
reduce obesity and the related with health risks. Chocolate spread products are the most …
reduce obesity and the related with health risks. Chocolate spread products are the most …
Preparation and evaluation of physical and chemical properties of gluten-free biscuits
A El-Hamid, A El-Makhzangy… - Journal of Productivity …, 2019 - journals.ekb.eg
This study was carried out to use whole meal quinoa flour, papaya powder, gelatinized corn
flour, rice flour, defatted soya flour and potato starch for production of gluten-free biscuits …
flour, rice flour, defatted soya flour and potato starch for production of gluten-free biscuits …
RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER
HF El-Mehiry, HM Ramadan… - مجلة دراسات وبحوث …, 2016 - journals.ekb.eg
The present study aims to investigate the effect of partial replacement of wheat flour by
different levels of papaya (carica papaya L.) powder (20 and 30%) on rheological …
different levels of papaya (carica papaya L.) powder (20 and 30%) on rheological …
[引用][C] Rheological, nutritional and quality characteristics of pan bread produced from wheat flour and papaya fruits powder
HF El-Mehiry, AHM Ramadan, MM Abd El-Hay - مجلة دراسات وبحوث التربية النوعية, 2019