Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits-Reference-Cited by-同舟云学术

Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits

Published:2019-10 Issue:10 Volume:5 Page:e02479
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Mahloko Lesetja M.,Silungwe Henry,Mashau Mpho E.^ORCID,Kgatla Tsietsie E.

Funder

University of Venda Research and Publication Committee

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference71 articles.

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4. Physicochemical and sensory properties of cookies produced from cassava/soyabean/mango composite flours;Chinma;J. Food Technol.,2007

5. Biscuit making potentials of flours from wheat and plantain at different stages of ripeness;Oyeyinka;Croat. J. Food Sci. Technol.,2014

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