Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour
Bhavnita Dhillon, Navdeep Singh Sodhi, Ekta Aneja, Angrez Kumar, Sunanda Jaiswal
Topics & Concepts
Food scienceBrown riceBranWheat flourGluten freeChemistryMathematicsGlutenRaw materialOrganic chemistryFood composition and propertiesSensory Analysis and Statistical MethodsSeed and Plant Biochemistry