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Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

Elfadıl E Babiker1, Mehmet Musa Özcan2, Kashif Ghafoor1

  • 1Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.

Food Chemistry
|February 6, 2021
PubMed

Keywords:
AntioxidantCookiesFatty acidMineralsTigernut flourTotal phenolics

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