Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits.

Front Nutr · 2022 · PMC9714488 · PMID 36466403

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a decreasing trendno p-value reported

( 38 ) as the amount of fiber integration increased, the diameter showed a decreasing trend because incorporation of dietary fiber improves the binding property of biscuit samples and prevents them to spread during baking ( 39 ).

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