Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica) - Concepedia

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Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica)

DOI Full Paper Access

18

Citations

33

References

2019

Year

Mohamed El-Shahat, Mohamed A. Rabie, Mohamed Ragab, H. Siliha

Journal of Food Science and Technology

Food ChemistryFood ColloidEdible PackagingFood PhysicFunctional PropertyCactus PearRheologyAlcohol-insoluble SolidsOpuntia Ficus-indica

References

	Year	Citations

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