Now showing items 1-2 of 2
Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle
(Savez hemijskih inženjera Srbije, 2016-05)
Two types of buckwheat flour – non-treated (NBF) and autoclaved (TBF) – were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10–30%, and the produced tagliatelle samples (dry and cooked) ...
Sensory profile and preference mapping of cookies enriched with medicinal herbs
(Taylor & Francis, 2017-09-20)
The sensory profile and acceptance of cookies enriched with medicinal herbs mixture “Vitalplant,” aimed at body weight regulation and metabolism enhancement, were evaluated. Seven cookies were prepared varying the content ...