Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis ) fruit powder
The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were used to produce rice flour and subsequently rice‐based biscuits. The biscuits were further fortified with safou powder, and the p...
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2020
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/108901 |
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