International Research journal of Management Science and Technology

  ISSN 2250 - 1959 (online) ISSN 2348 - 9367 (Print) New DOI : 10.32804/IRJMST

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DEVELOPMENT OF GLUTEN FREE BISCUITS USING MILLETS

    2 Author(s):  JAYA UPRAITY,CHARUL CHAUDHARY

Vol -  14, Issue- 11 ,         Page(s) : 86 - 92  (2023 ) DOI : https://doi.org/10.32804/IRJMST

Abstract

The present study was carried out to develop gluten free biscuits using millets (barnyard millet, finger millet, buckwheat and pearl millet), to evaluate them for physical properties and to study the mass consumer acceptability as compared to the existing ones.

G. Giuberti, A. Gallo (2018) Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a reviewInt. J. Food Sci. Technol., 53 (1) (2018), pp. 50-60
S. Gupta (2017), The History of Baking. Baking Times. pp.2-7. Available: https://anybodycanbake.com/history-of-baking/
Anonymous 1987. Biscuit, cake (batter) faults. Bakers Digest, pp.1-3. Available: https://www.nzbakels.co.nz/services/customer-services/

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