Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro‐ and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit‐making process. The biscuit was produced using edible fish meal (EFM: 0%–40%) fr...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Bakare, Adegoke H., Adeola, Abiodun A., Otesile, Ibijoke, Obadina, Adewale O., Afolabi, Wasiu A., Adegunwa, Mojisola O., Akerele, Rachael A., Bamgbose, Olaoluwa O., Alamu, Emmanuel O.
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2020
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7684592/
https://ncbi.nlm.nih.gov/pubmed/33282273
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1919
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