Development of Millet Based Multigrain Functional Bakery Products : Development and Analysis of Millet Based Multigrain Functional Bakery Products

Language: English

Published by LAP LAMBERT Academic Publishing, 2026

620996821X / 9786209968211

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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nach der Bestellung gedruckt Neuware - Printed after ordering - The main objectives of the current study were to developed muffins from bajara and sorghum to check its acceptability, shelf life, moisture content and the microbial count of the accepted formulated muffin with its constituent ingredients. For the development of muffins, the ingredients were made into five different formulations in different proportions. The qualities taken into consideration were colour, appearance, taste, texture, flavour and overall acceptability of food products. The current study proves that the Jowar and Bajra can be utilized in the bakery industry without blending with refined wheat flour to obtain high degree of sensory acceptability in addition to their nutritional and health benefits. These products can be commercialized for the benefit of human health.

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Bibliographic details

Title
Development of Millet Based Multigrain Functional Bakery Products : Development and Analysis of Millet Based Multigrain Functional Bakery Products
Author
Preeti Shukla
Publisher
LAP LAMBERT Academic Publishing
Publication year
2026
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
620996821X
ISBN 13
9786209968211
Item weight
96 grams
Dimensions
220x150x4 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

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AHA-BUCH GmbH
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