Cargando…
Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
In this study, banana and prickly peel flours were oven dried at 60 °C overnight and incorporated at a maximum of 4% (w/w) levels in wheat flour for biscuit production. Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant ac...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6812186/ https://www.ncbi.nlm.nih.gov/pubmed/31667373 http://dx.doi.org/10.1016/j.heliyon.2019.e02479 |