article
Effect of incorporation of soya flour to wheat flour on Nutritional and sensory quality of biscuits
International journal of applied research · 2016 · Vol. 2(6) · pp. 827–832
Food composition and propertiesPhytase and its ApplicationsFood and Agricultural SciencesFood scienceSensory systemWheat flourQuality (philosophy)ChemistryBiology
Citations
4
FWCI
0.00
field-weighted impact
References
0
Percentile
29%
vs. same field & year
Citations per year
Related articles
Development of functional biscuit with wheat flour, soy flour and banana rhizome starch
Journal of Pharmacognosy and Phytochemistry · 2018 · 2 citations
Study on development and quality evaluation of high rich nutrient multigrain bread
International Journal of Chemical Studies · 2018 · 0 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.