Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings
Feumba Dibanda Romelle, Panyoo Akdowa Emmanuel, Tiencheu Bernard, Aswhini Rani & Mbofung Carl Moses · European Journal of Nutrition & Food Safety · 2021
Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat flour substitution). Methodology:...
Open access
Research Article
10.9734/ejnfs/2021/v13i430398