Preparation and Quality Evaluation of Oats Flour Incorporated Muffin
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Preparation and Quality Evaluation of Oats Flour Incorporated Muffin

Anusmriti Lamsal

  1. 80 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF
Available until 10 Nov |Learn more

Preparation and Quality Evaluation of Oats Flour Incorporated Muffin

Anusmriti Lamsal

Book details
Table of contents
Citations

About This Book

Muffin is a type of semi-sweet cake or quick bread baked in an appropriate portion. Oat (Avena Sativa) is a minor cereal crop, which is nutritive and the richest natural food known and produced annually. However, it has several uses it is not utilized in commercial way in context of Nepal. In terms of nutrition value, oats cereal have relatively high content of protein, soluble fiber while it has low fat content and calories value. Thus, the preparation of muffin leads to higher use and commercial production of oats. In fact, oats could be used wherever high gluten content cereals are present. The book tries to find the formulation that can add value to oats.

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Information

Publisher
LAP LAMBERT Academic Publishing
Year
2019
ISBN
9786200327321
Edition
1
Topic
Biological Sciences
Subtopic
Horticulture
Index
Biological Sciences

Table of contents

    Citation styles for Preparation and Quality Evaluation of Oats Flour Incorporated Muffin

    APA 6 Citation

    Lamsal, A. (2019). Preparation and Quality Evaluation of Oats Flour Incorporated Muffin (1st ed.). LAP LAMBERT Academic Publishing. Retrieved from https://www.perlego.com/book/3382818 (Original work published 2019)

    Chicago Citation

    Lamsal, Anusmriti. (2019) 2019. Preparation and Quality Evaluation of Oats Flour Incorporated Muffin. 1st ed. LAP LAMBERT Academic Publishing. https://www.perlego.com/book/3382818.

    Harvard Citation

    Lamsal, A. (2019) Preparation and Quality Evaluation of Oats Flour Incorporated Muffin. 1st edn. LAP LAMBERT Academic Publishing. Available at: https://www.perlego.com/book/3382818 (Accessed: 3 July 2024).

    MLA 7 Citation

    Lamsal, Anusmriti. Preparation and Quality Evaluation of Oats Flour Incorporated Muffin. 1st ed. LAP LAMBERT Academic Publishing, 2019. Web. 3 July 2024.