Volume 7, Issue 27, 2018 (July – September)
Research Article
Physico-chemical and Sensory evaluation of Cookies prepared from Wheat and Defatted Soy Flour
Zarka Danish and Neelash Chauhan
Keywords: cookies, defatted soy flour, stevia, physio-chemical characteristics, sensory
Article ID: CS292049052
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How to cite this article: Zarka Danish, Neelash Chauhan. Physico-chemical and Sensory evaluation of Cookies prepared from Wheat and Defatted Soy Flour. Chem Sci Rev Lett 2018; 7(27).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.