Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours
Biscuits are popular ready to eat, cheap and convenient food products that are consumed globally. Supplementation of wheat flour with inexpensive staples from other cereals, legumes, roots and tubers will help in improving the nutritional quality of wheat products. Therefore, this study investigated...
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| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2023-04-01
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| Colección: | Heliyon |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2405844023025252 |
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