Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake
Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an effective way to increase nutrition to the people health. This goal can be achieved using the potato peel flour (PPF) on cake formulation. This research was carried out to compare the effect of dryin...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323000157 |