Compositions Nutrient and Antinutrients of Biscuits Prepared from Fermented and Unfermented Ternary Mixture Flours

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull2024
2. 2Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design2026
3. 3Development of Nutrient-dense Biscuits from Sorghum and Bambara Groundnut Flour2025
4. 4Nutritional Characteristics, Microbial Loads, and Consumer Acceptability of Biscuits with Pumpkin, Red Bean, and Anchovy Flours as Wheat Flour Substitutes2026
5. 5Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours2024 · 2 citations