Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder
Author:
Affiliation:
1. Department of Physical Sport Science, College of Education, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2071290
Reference41 articles.
1. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
2. Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies
3. Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies
4. Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies
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