Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit
The aim of this work is to characterize the physicochemical and techno-functional properties of dried fig flour to investigate its effect on the qualities of biscuits on the one hand and to encourage the use of this aromatic and medicinal plant in the agri-food industry. During this study, figs and...
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| Format: | Article |
| Idioma: | English |
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Czech Academy of Agricultural Sciences
2025-02-01
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| Col·lecció: | Czech Journal of Food Sciences |
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| Accés en línia: | https://cjfs.agriculturejournals.cz/artkey/cjf-202501-0008_effects-of-dried-fig-flour-incorporation-as-a-natural-additive-on-nutritional-composition-and-sensory-assessmen.php |