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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Detalles Bibliográficos
Autores principales: Agu, Helen Obioma, Ihionu, Jennifer Chikamara, Mba, Joy Chinenye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10130213/
https://www.ncbi.nlm.nih.gov/pubmed/37123941
http://dx.doi.org/10.1016/j.heliyon.2023.e15318

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10130213/
https://www.ncbi.nlm.nih.gov/pubmed/37123941
http://dx.doi.org/10.1016/j.heliyon.2023.e15318

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