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

El-Shahat, Mohamed Sh; Rabie, Mohamed A; Ragab, Mohamed; Siliha, Hassan I

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

El-Shahat, Mohamed Sh; Rabie, Mohamed A; Ragab, Mohamed; Siliha, Hassan I.

El-Shahat MS; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.
Rabie MA; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.
Ragab M; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.
Siliha HI; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.

J Food Sci Technol ; 56(8): 3635-3645, 2019 Aug.

Article en En | MEDLINE | ID: mdl-31413391