Sample
Weight (g)
Diameter (mm)
Thickness (mm)
Spread Ratio
Hardness
Standard (A)
10
63
6.3
10.33
26
B
9.5
62
6.5
9.38
25
C
9.5
61
7.0
8.57
26
D
9.2
60.5
7.3
8.15
19
Table 2:
Physical parameters of biscuits prepared from different levels of defatted soy flour.
