canarium schweinfurthii/carbohydrate

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Nutritional composition, physical characteristics, and sensory attributes of wheat based biscuits enriched with bullet pear (Canarium schweinfurthii) fruit pulp.

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Fat is a major and important component of biscuits. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. The pulp was prepared by soaking the fruit in warm water (65 °C) for 30 min, the black coat was scraped

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