Open AccessEffect of orange peel powder incorporation on physical, nutritional and sensorial quality of biscuits
Author(s) -
M. A. Zaker,
A. R. Sawate,
B.M. Patil,
S. K. Sadawarte,
Kshirsagar Rb
Publication year - 2017
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/8.2/160-165
Subject(s) - food science , orange (colour) , food quality , mathematics , chemistry