Abstract
This study was carried out to determine the effect of addition of different
levels (5, 10, 15, and 20%) of malted millet flour on nutritional quality,
microbiological safety and sensory characteristic for biscuits. Proximate
analysis (moisture, protein, fat, fiber and ash) to wheat flour, millet, malted
millet flour and biscuits were performed. Microbiology safety and sensory
characteristic also physical properties and energy for biscuits were also done.
There was significant (p
Albushra, H (2021). Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour. Afribary. Retrieved from https://tracking.afribary.com/works/evaluation-of-nutritional-and-microbiological-quality-of-biscuit-fortified-with-malted-millet-flour
Albushra, Hala "Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour" Afribary. Afribary, 19 May. 2021, https://tracking.afribary.com/works/evaluation-of-nutritional-and-microbiological-quality-of-biscuit-fortified-with-malted-millet-flour. Accessed 21 Dec. 2024.
Albushra, Hala . "Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour". Afribary, Afribary, 19 May. 2021. Web. 21 Dec. 2024. < https://tracking.afribary.com/works/evaluation-of-nutritional-and-microbiological-quality-of-biscuit-fortified-with-malted-millet-flour >.
Albushra, Hala . "Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour" Afribary (2021). Accessed December 21, 2024. https://tracking.afribary.com/works/evaluation-of-nutritional-and-microbiological-quality-of-biscuit-fortified-with-malted-millet-flour