Optimal biscuit baking condition and characterization of the biscuit physiochemical, functional, antioxidant, anti-nutrient and textural properties
The study aimed to investigate the optimal baking condition using optimal custom design of Design expert software, and the properties of the optimized and control biscuits were determined. Sorghum, grass pea, and orange-peel flour were blended with three different proportions to prepare sorghum-base...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2412368 |