Bernabé Bernardo Massie

Physico-Chemical and Sensory Characterization of Biscuits Enriched with Persea americana (Avocado Pit Flour)

Abel Alberto Massingue Júnior, Bernabé Bernardo Massie, Angélica Agostinho Machalela, António Elísio José, Enoque Bene Francisco Moiane & Orlando Albertino Couve · European Journal of Nutrition & Food Safety · 2024

Biscuit is the product that essentially results from mixing wheat flour, egg, butter, milk and baking powder. Avocado pit flour is obtained through the milling process, contributes around 5% protein, 2% ash, 3% lipids and 3% crude fiber, as well as some functional properties, suc...