Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits
Abstract Background Tacca flour obtained from tacca tubers, an underutilized crop rich in carbohydrate and phytochemicals, was subjected to physical, chemical and enzymatic modifications which were supplemented into wheat flour for the production of healthy wheat–tacca flour biscuits. While the prox...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
SpringerOpen
2022-07-01
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| coleção: | Bulletin of the National Research Centre |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1186/s42269-022-00884-z |
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