|
|
|
(3.128.197.164)
|
|
Users online: 13368
|
|
|
|
|
|
|
Ijournet
|
|
|
|
|
|
|
Development of cookies from banana (Musa Paradisiaca L.) Pomace Pandey P. O., Bhoi P. K., Patil S. A. Post Graduate Department of Botany, Moolji Jaitha College, Jalgaon Online published on 22 May, 2020. Abstract Cookies were made from Banana pomace and wheat flour in different proportions. The cookies had good sensory properties, but its storage time was less Maximum sensory acceptability score was attained for cookies prepared from Banana pomace and wheat flour (80: 20). Top Keywords Cookies, Banana pomace, Wheat, Sensory quality. Top | |
|
|
|
|
║ Site map
║
Privacy Policy ║ Copyright ║ Terms & Conditions ║
|
|
|
750,929,321 visitor(s) since 30th May, 2005.
|
|
All rights reserved. Site designed and maintained by DIVA ENTERPRISES PVT. LTD..
|
|
Note: Please use Internet Explorer (6.0 or above). Some functionalities may not work in other browsers.
|