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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Detalles Bibliográficos
Autores principales: 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: 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/PMC7684592/
https://www.ncbi.nlm.nih.gov/pubmed/33282273
http://dx.doi.org/10.1002/fsn3.1919

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684592/
https://www.ncbi.nlm.nih.gov/pubmed/33282273
http://dx.doi.org/10.1002/fsn3.1919

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