Orange peel flour: A potential source of antioxidant and dietary fiber in pearl‐millet biscuit

RO Obafaye, OS Omoba - Journal of food biochemistry, 2018 - Wiley Online Library
Orange peels, which consist of valuable bioactive compounds could play an important role
in the management of degenerative diseases and yet remain underutilized. This study …

[HTML][HTML] Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method

AW Hidayat, H Munarko - Future Foods, 2024 - Elsevier
Biscuits are food product frequently made from wheat flour. Food producers aim to produce
biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept …

Physiochemical, Proximate and Functional Analysis of Complementary Food Made from Maize, Dates, Groundnut and Soyabeans for Household Use

E Okwori, M Zango - Journal of Agricultural Extension, 2022 - ajol.info
The study reports the physiochemical, proximate, functional and economic analysis of
complementary food made from maize, dates, groundnut and soya beans. The proximate …

PENGARUH PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG AMPAS KENTANG DAN KONSENTRASI PATI KENTANG MODIFIKASI TERHADAP …

K Asiah - 2019 - repository.unpas.ac.id
Ampas kentang merupakan limbah padat dari pengolahan kentang dan industri pati
kentang. Ampas kentang dianggap sebagai sumber serat makanan yang kurang …