Fruits waste in bakery goods

Author:

Tarahi Mohammad,Hedayati Sara,Bangar Sneh Punia

Publisher

Elsevier

Reference140 articles.

1. Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies;Aamir;Journal of Food Processing and Preservation,2022

2. Bioactive compounds in some citrus peels as affected by drying processes and quality evaluation of cakes supplemented with citrus peels powder;Abdelwahab;Journal of the Advances in Agricultural Researches,2018

3. Development of fiber and mineral enriched cookies by utilization of banana and banana peel flour. Journal of Microbiology;Alam;Biotechnology and Food Sciences,2020

4. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour;Ali;Food and Function,2020

5. Development of a functional food (pan bread) using amla fruit powder;Alkandari;Journal of Food Science and Technology,2019

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