Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour
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Published:2024-06
Issue:2
Volume:2
Page:59-65
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ISSN:2949-7507
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Container-title:Waste Management Bulletin
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language:en
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Short-container-title:Waste Management Bulletin
Author:
Goh Shu Xian,
Mamat HasmadiORCID,
Abdul Aziz Ahmad Hazim
Reference35 articles.
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4. Effect of the addition of soybean residue (okara) on the physicochemical, tribological, instrumental, and sensory texture properties of extruded snacks;Aussanasuwannakul;Foods,2022
5. Physicochemical properties, nutritional value, and antioxidant potential of jackfruit (Artocarpus heterophyllus) pulp and seeds from Cameroon eastern forests;Bemmo;Food Sci. Nutr.,2023