Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation

Published 2020 View Full Article

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Title
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation
Authors
Keywords
Fruit by-products, Novel biscuit, Food acceptability, Betalains, Antioxidant activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 124, Issue -, Pages 109155
Publisher
Elsevier BV
Online
2020-02-19
DOI
10.1016/j.lwt.2020.109155

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