Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom
The aim of this study was to produce biscuit from blend of mushroom flour and wheat flour. The composite flour was at 0, 10, 20, 30 and 40% level of mushroom inclusion. The biscuit was analyzed for proximate composition, physical properties, mineral content, antioxidant properties, carbohydrate inhi...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001971 |