Effect of substitution of wheat flour with spinach powder on physicochemical, nutritional and sensory qualities of cookies
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DOI: 10.18697/ajfand.143.25750
Abstract: Wheat flour cookies are commonly made products identified for their high carbohydrate content; however, they contain a few functional ingredients and provide limited health benefits. In this study, spinach leaves (Spinacia oleracea L.) were utilized… read more here.
Keywords: nutritional sensory; wheat; sensory qualities; physicochemical nutritional ... See more keywords