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Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

Q1 Agricultural and Biological Sciences
Legume Science Pub Date : 2023-02-10 DOI:10.1002/leg3.181
Anusha Pokharel, A. Dangal, Sunita Karki, Sujata Lamichhane, P. Timsina, Anamika Bohara
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引用次数: 2
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研究了不同处理对大豆粉的影响，以及燕麦和大豆粉混合饼干的质量和感官评价
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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来源期刊
Legume Science
Legume Science Agricultural and Biological Sciences-Plant Science
CiteScore
7.90
自引率
0.00%
发文量
32
审稿时长
6 weeks
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