INFLUENCE OF THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, AMINO ACID PROFILE AND SENSORIAL CHARACTERISTICS OF BISCUITS PRODUCED FROM WHEAT-DEFATTED MELON SEED FLOUR BLENDS
{"title":"INFLUENCE OF THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, AMINO ACID PROFILE AND SENSORIAL CHARACTERISTICS OF BISCUITS PRODUCED FROM WHEAT-DEFATTED MELON SEED FLOUR BLENDS","authors":"","doi":"10.34302/crpjfst/2024.16.2.15","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5000,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Carpathian Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.34302/crpjfst/2024.16.2.15","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}