Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours
Yusuf Olamide Kewuyemi, Hema Kesa, Reinout Meijboom, Oyekunle Azeez Alimi, Oluwafemi Ayodeji Adebo
Topics & Concepts
Food sciencePolyphenolChemistryAntioxidantFlavonoidBiochemistryAgriculture Sustainability and Environmental ImpactSeed and Plant BiochemistryFood composition and properties