Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality

Authors: WENG, Minjie, LI, Yibin, WU, Li, ZHENG, Hengguang, LAI, Pufu, TANG, Baosha, LUO, Xuhui

Source: Food Science and Technology. March 2021 41(1)

Subject Terms: passion fruit peel flour, dietary fibre biscuits, colour, texture, sensory

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Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100065