EFFECT OF A HEALTHY BISCUIT BY PARTIAL SUBSTITUTION OF GRAPE POMACE AND RICE BRAN POWDER ON SENSORY EVALUATION AND NUTRITION PROPERTIES

Thiptida Sukhum1; Chanida Pachotikarn1; Promluck Somboonpanyakul2; Chatrapa Hudthagosol2*

EFFECT OF A HEALTHY BISCUIT BY PARTIAL SUBSTITUTION OF GRAPE POMACE AND RICE BRAN POWDER ON SENSORY EVALUATION AND NUTRITION PROPERTIES

Authors

Thiptida Sukhum1 Author
Chanida Pachotikarn1 Author
Promluck Somboonpanyakul2 Author
Chatrapa Hudthagosol2* Author

Published

2016-01-01

Issue

Vol. 5 No. 1 (2016)

Section

Articles

How to Cite

EFFECT OF A HEALTHY BISCUIT BY PARTIAL SUBSTITUTION OF GRAPE POMACE AND RICE BRAN POWDER ON SENSORY EVALUATION AND NUTRITION PROPERTIES. (2016). International Journal of Food and Nutritional Sciences, 5(1), 89-96. https://www.ijfans.org/index.php/Journal/article/view/387