The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour
To reduce postmaturity losses and increase awareness of breadfruit (Artocarpus altilis) food value and versatility, we characterized the physicochemical, nutritional and sensory properties of sundried (96 h ± 28oC) and oven dried (72 h, 50oC) breadfruit flour and biscuits. Our findings revealed that...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/158205 |
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