Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation

Author:

Bouazizi Souhir,Montevecchi Giuseppe,Antonelli Andrea,Hamdi Moktar

Funder

Ministry of Higher Education and Scientific Research

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Method 32-10.01 (Crude fiber in flours, feeds, and feedstuffs). American Association of Cereal Chemists approved methods;AACC,2000

2. Method 54-30.02 (Alveograph method for soft and hard wheat flour). American Association of Cereal Chemists approved methods;AACC,2000

3. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008

4. Chemical composition, functional properties and baking potential of African bread fruit kernel and wheat flour blends;Akubor;International Journal of Food Science and Technology,2004

5. Official methods of analysis of AOAC. International;AOAC,2000

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