Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”
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DOI: 10.1155/2020/3542398
Abstract: This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount… read more here.
Keywords: antioxidant activity; novel biscuit; biscuit; cladode flour ... See more keywords