Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties
In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshell powder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical, textural and sensory properties. Incorporation of powder materials was done by adding to biscuit dough at pres...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2020-12-01
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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/2609 |