Development and evaluation of functional biscuits infused with functional spices and white pea flour: A comprehensive study on optimizing glycemic control and incorporating anti-diabetic additives
The present study aimed to develop a functional biscuit incorporating ingredients with potential anti-diabetic properties, tailored to support glycemic control as part of a balanced diet. Three formulations (A, B, and C), along with a control, were prepared by replacing 16 % of wheat flour with whit...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000204 |
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