Suliman Khan

Quality Evaluation of Cookies Prepared from Reduced Gluten Composite Flour of Type 2 Diabetic Patients

The present study evaluated the physicochemical and sensory quality of cookies prepared by replacing wheat flour with maize (Zea mays L.) flour at six levels: WC0 (100:0), WC1 (80:20), WC2 (60:40), WC3 (40:60), WC4 (20:80) and WC5 (0:100; wheat: maize flour, w/w). Cookies were as...