Chemical physical shelf-life and sensory properties of biscuits produced from defatted and undefatted debittered orange seed flours

Author:

Emojorho E.E., ,Okonkwo T.M.,Eze J.I., , ,

Publisher

International Society for Horticultural Science (ISHS)

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference54 articles.

1. A.O.A.C. (2010). Official Methods of Analysis, 18th edn. (Washington D.C., U.S.A.: Association of Official Analytical Chemists).

2. Adams, M.R., and Moss, M.O. (2014). Food Microbiology, 3rd edn. (Daryaganj, New Delhi, India: New Age Intl. Ltd. Publ.), p. 22-43.

3. Apea-Bah, F.B., Oduro, I., Ellis, W.O., and Safo-Kantanka, O. (2011). Factor analysis and age harvest effect on the quality of flour from four cassava varieties. World J. Dairy Food Sci. 6, 43-54.

4. Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit;Aslam;J Global Innov Agric Soc Sci,2014

5. Atta, M.B., and El-Shenawi, M.G. (2013). Functional properties and in-vitro digestibility of bitter orange (Citrus aurantium) seed flour. J. Agric. Sci. Soil Sci. 3, 42-47.

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