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PROXIMATE COMPOSITION AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE BISCUITS WITH THE ADDITION OF MONGUBA SEEDS (Pachira aquatica) AND CASHEW NUT FLOUR (Anacardium occidentale)
Vol.2, 2025 -334209 -
IMPACT OF PURPLE CORN (Zea mays L.) FLOUR ADDITION ON THE PROXIMATE COMPOSITION AND PHENOLIC COMPOUNDS IN SANDWICH BREAD
Vol.2, 2025 -334207
Publications in other proceedings
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SLACAN 2023
EVALUATION OF ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC COMPOUNDS IN YELLOW CORN FLOUR (Zea mays) AND PURPLE CORN FLOUR (Zea mays L.)
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ICBC 2022
THE EFFECT OF BREWING METHOD AND DIFFERENT ROASTING DEGREE ON PHYSICOCHEMICAL CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF ROBUSTA COFFEE (COFFEA CANEPHORA)
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