Development and Nutritional Evaluation of Cereal and Pulse Based Biscuits for Diabetic Patients
Karmjeet Kaur, Harpreet Kaur & Kiran Bains · Current Journal of Applied Science and Technology · 2017
Addition or supplementation of legumes and oilseeds into cereal-based foods has many health benefits. Objective: This study was aimed to analyze the sensory, nutritional and glycemic properties of biscuits from cereal (oats and barley) and legume based (soybean and chickpea) comb...
Open access
Research Article
10.9734/BJAST/2017/34139