[HTML][HTML] Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
[PDF][PDF] Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - academia.edu
In this study, banana and prickly peel flours were oven dried at 60 C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - Heliyon, 2019 - ui.adsabs.harvard.edu
In this study, banana and prickly peel flours were oven dried at 60 C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
[HTML][HTML] Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - Heliyon, 2019 - Elsevier
In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
[HTML][HTML] Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - Heliyon, 2019 - ncbi.nlm.nih.gov
In this study, banana and prickly peel flours were oven dried at 60 C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
[PDF][PDF] Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - scienceopen.com
In this study, banana and prickly peel flours were oven dried at 60 C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits.
LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - 2019 - cabidigitallibrary.org
In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits.
LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - Heliyon, 2019 - europepmc.org
In this study, banana and prickly peel flours were oven dried at 60 C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
LM Mahloko, H Silungwe, ME Mashau… - Heliyon, 2019 - pubmed.ncbi.nlm.nih.gov
In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
[PDF][PDF] Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - researchgate.net
In this study, banana and prickly peel flours were oven dried at 60 C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …