期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2015
卷号：4
期号：8
页码：6966
DOI：10.15680/IJIRSET.2015.0408214
出版社：S&S Publications
摘要：In the present study,five cereals were selected.These cereals are easily available and cost effective too.Incereals,Kambu(Bajra)-S1,Maize-S2,Ragi-S3,Rice flakes-S4,and wheatflour-S5 and commercial cookies –S6 wereselected.The selected cereal products promotes good texture,taste and flavour and high nutrient composition.cerealbased cookies were compared with commecial cookies based on scores obtained from their organoleptic evaluation.
