Sensory evaluation of biscuits enriched with artichoke fiber-rich powders (Cynara scolymus L.)
Author:
Affiliation:
1. Centro de Innovación y Tecnología Alimentaria de La Rioja; CTIC-CITA La Rioja; La Rioja Spain
2. Departamento de Biotecnología y Ciencia de los Alimentos; Universidad de Burgos; Burgos Spain
Funder
The Agency for Economic Development of La Rioja (ADER La Rioja)
Publisher
Wiley
Subject
Food Science
Reference23 articles.
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4. Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour;Cheng;Food Bioscience,2016
5. Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products;Fuentes-Alventosa;Food Chemistry,2009
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1. Nutritional enrichment of cereal foods: feasibility study and characterisation of biscuits fortified with seabass by‐products;International Journal of Food Science & Technology;2024-06-12
2. Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review;Applied Sciences;2024-06-06
3. Electronic Technologies for Quality Control in the Biscuit Manufacturing Process;European Modern Studies Journal;2024-05-15
4. Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties;Foods;2024-05-07
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