Zobrazeno 1 - 1
of 1
pro vyhledávání: '"S. J. Abdul-Abbas"'
Publikováno v:
Пищевые системы, Vol 6, Iss 1, Pp 53-63 (2023)
This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5, 7, 10, 30, and 50%). An effect of PPP on physical, chemical, rheological, and antioxidant properties of biscuit samples was investigated. The results
Externí odkaz:
https://doaj.org/article/e7f33b4074194b6990a398ca6fa77934