Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake

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Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake

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The aim of this work was to evaluate some physical and chemical properties of watermelon rind and sharlyn melon peel powders and its utilization as partially, substituted of wheat flour at levels of 2.5%, 5.0% and 7.5% or fat at levels of 5.0%, 10% and 15% in cake making. |

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Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake

The aim of this work was to evaluate some physical and chemical properties of watermelon rind and sharlyn melon peel powders and its utilization as partially, substituted of wheat flour at levels of 2.5%, 5.0% and 7.5% or fat at levels of 5.0%, 10% and 15% in cake making. |

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Đang chuẩn bị liên kết để tải về tài liệu: Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake

The aim of this work was to evaluate some physical and chemical properties of watermelon rind and sharlyn melon peel powders and its utilization as partially, substituted of wheat flour at levels of 2.5%, 5.0% and 7.5% or fat at levels of 5.0%, 10% and 15% in cake making. |

Capacity utilization in Nepalese sugar industry

PGR diversity and economic utilization of orchids

Ebook Anti-diabetes mellitus plants - Active principles, mechanisms of action and sustainable utilization: Part 2

The influence of system interactivity and technical support on learning management system utilization

Study on the utilization of grape varieties for squash preparation

Growth action of land utilization pattern in Parbhani district of Maharashtra, India

Digital services’ utilization pattern among farmers of central zone Uttar Pradesh, India

Correlates of Krishi Dainandini readers with their farm information utilization behaviour

Extent of utilization of services provided by agricultural technology and information centre (ATIC)

Strategies on conservation, improvement and utilization of underutilized fruit crops

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Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake