{"title":"富含蛋白质（大豆粉）和纤维（香蕉皮粉）的饼干","authors":"Himanshi, Dr. Ritu Aggarwal, Deepak","doi":"10.33545/27068919.2023.v5.i11a.1076","DOIUrl":null,"url":null,"abstract":"This study aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour. Cookies were prepared by substituting 7.5, 10, 12.5","PeriodicalId":507176,"journal":{"name":"International Journal of Advanced Academic Studies","volume":"5 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cookies enriched with protein manufactured with (Soya Flour) and Fibre (Banana Peel Powder)\",\"authors\":\"Himanshi, Dr. Ritu Aggarwal, Deepak\",\"doi\":\"10.33545/27068919.2023.v5.i11a.1076\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour. Cookies were prepared by substituting 7.5, 10, 12.5\",\"PeriodicalId\":507176,\"journal\":{\"name\":\"International Journal of Advanced Academic Studies\",\"volume\":\"5 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Advanced Academic Studies\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33545/27068919.2023.v5.i11a.1076\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Advanced Academic Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33545/27068919.2023.v5.i11a.1076","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Cookies enriched with protein manufactured with (Soya Flour) and Fibre (Banana Peel Powder)
This study aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour. Cookies were prepared by substituting 7.5, 10, 12.5
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