Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture
Mohamed, A. Sorour, Abul-Hamd, E. Mehanni, S. M. Hussein & Mustafa Abdelmoneim Mustafa · European Journal of Nutrition & Food Safety · 2022
During the processing of fruits, large quantities of wastes are generated, these by-products contain large amounts of oil, starch and protein that can be exploited due to their good nutritional, technological, and functional properties. However, due to the presence of several ant...
Open access
Research Article
10.9734/ejnfs/2022/v14i330481