Effect of Waste Fermented Carrot Powder Addition on Quality of Biscuits
In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). Biscuits without waste fermented carrot powder (WFCP) were taken as control group. When ascorbic acid, total phenolic content...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2019-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2759 |