Standardisation of functional baked products utilising under exploited tubers
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Date
2016
Authors
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Publisher
Department of Home Science, College of Horticulture, Vellanikkara
Abstract
The present study entitled “Standardisation of functional baked products utilising under exploited tubers” was proposed to standardise the preparation of low calorie, trans fat free buns and cookies incorporating elephant foot yam and tannia flour and to enrich the products with functional ingredients.
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Keywords
Under exploited tubers, Nutritional qualities of tubers, Baked products, Cookies, Shelf life qualities of baked products
Citation
173895