The Effect of Beetroot (Beta vulgaris L.) Leaves Powder on Nutritional, Textural, Sensorial and Antioxidant Properties of Cookies
Author:
Affiliation:
1. Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
Funder
funding for this research
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1787285
Reference39 articles.
1. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients
2. Food Processing By‐Products and their Utilization: Introduction
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