Novel cookies formula with Malva parviflora L. leaves powder as functional food: Evaluation of functional and technological properties
This study aimed to evaluate the protective effect of adding different concentrations of malva leaves powder (MLP) and assess the nutritional quality of cookies. The MLP had a potent content of protein, crude fiber, and ash. Additionally, eight fatty acids and seventeen phenolic compounds were ident...
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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/S2772502225001027 |
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