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, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant ac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-10-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844019361390 |