Table 8. Sensory characteristics of fresh rusks prepared by partial replacement of weak wheat flour (72% ext.) with ginger powder

From

Production and Evaluation of Some Bakery Products Containing Ginger Powder

Abeer Ghazi Soluman Almasodi

Journal of Food and Nutrition Research. 2018, 6(4), 205-215 doi:10.12691/jfnr-6-4-2