Enhancing blood glucose regulation and antioxidant activity in high-protein, high-fiber composite cookies: A study of whole-wheat, sweet potato, peanut, and rice bran incorporation
This study examined how high protein-fibre cookies from whole wheat, sweet potato, rice bran and peanut composite flours reduced high blood sugars through its endogenous antioxidants. The crops were individually processed while their different flour blends were formulated as samples 1–3 whereas the...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24002703 |
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