الفهرس | Only 14 pages are availabe for public view |
Abstract This study was conducted to investigate the utilization of sweet lupine seed powder (SLSP) and proso millet seed powder (PMSP) as replacements for wheat flour (72% extr.) at different levels (5.0, 10.0, 15.0, 20.0, and 25.0%), a mixture of 10% SLSP and 10% PMSP, and a mixture of 15% SLSP and 15% PMSP to prepare cookies rich in protein and minerals. |