Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation
Author:
Affiliation:
1. Department of Food Technology University of Health Sciences Üsküdar Istanbul Turkey
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15548
Reference61 articles.
1. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
2. Micronutrient fortification of wheat flour: Recent development and strategies
3. Healthy Foods as Proxy for Functional Foods: Consumers’ Awareness, Perception, and Demand for Natural Functional Foods in Pakistan
4. Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product
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