{"title":"Effects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni","authors":"Anbesse Girma, G. Bultosa, S. Abera","doi":"10.17352/JFSNT.000016","DOIUrl":null,"url":null,"abstract":"A study was conducted to improve the nutritional status of macaroni product by adding egg powder to semolina flour.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"29 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Nutrition Therapy","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17352/JFSNT.000016","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
A study was conducted to improve the nutritional status of macaroni product by adding egg powder to semolina flour.
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