Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were used to produce rice flour and subsequently rice‐based biscuits. The biscuits were further fortified with safou powder, and the p...

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Detalles Bibliográficos
Autores principales: Eyenga, Eliane‐Flore, Tang, Erasmus Nchuaji, Achu, Mercy Bih Loh, Boulanger, Renaud, Mbacham, Wilfred F., Ndindeng, Sali Atanga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382197/
https://www.ncbi.nlm.nih.gov/pubmed/32724605
http://dx.doi.org/10.1002/fsn3.1622

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382197/
https://www.ncbi.nlm.nih.gov/pubmed/32724605
http://dx.doi.org/10.1002/fsn3.1622

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