Research graph
References from Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
2000 · External reference
Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits
2003 · External reference
Essential fatty acids of pitaya (dragon fruit) seed oil
10.1016/j.foodchem.2008.09.108 · 2009 · External reference
Nutritional assessment of cookies supplemented with defatted wheat germ
10.1016/j.foodchem.2006.04.040 · 2007 · External reference
Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit
10.17957/jgiass/2.2.533 · 2014 · External reference
10.1080/23311932.2015.1019815 · 2015 · Admitted local publication
La pitahaya rouge, un nouveau fruit exotique (the red pitahaya, a new exotic fruit)
1990 · External reference
Bioactive compounds and acceptance of cookies made with Guava peel flour
10.1590/fst.2014.0046 · 2014 · External reference
10.1002/9780470999332
10.1002/9780470999332 · 2000 · External reference
Unresolved reference
2008 · External reference
Effect of drum drying on physico-chemical characteristics of dragon fruit peel (Hylocereus polyrhizus)
10.1515/ijfe-2014-0198 · 2015 · External reference
Unresolved reference
2007 · External reference
Study of optimal temperature, pH and stability of dragon fruit (Hylocereus polyrhizus) peel for use as potential natural colorant
10.3923/pjbs.2008.2259.2263 · 2008 · External reference
Unresolved reference
1994 · External reference
Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel
2011 · External reference
Betalains���A new class of dietary cationized antioxidants
10.1021/jf010456f · 2001 · External reference
Use of triticale flours in cookies: Quality factors
1996 · External reference
Effect of formula water content on the spread of sugar-snap cookies
10.1094/cchem.1997.74.5.669 · 1997 · External reference
Physicochemical and organoleptic properties of cookies incorporated with legume flour
2012 · External reference
Production and acceptability of chinchin fortified with oyster mushroom
2002 · External reference
Red-fleshed pitaya (Hylocereus polyrhizus) fruit colour and betacyanin content depend on maturity
2009 · External reference
Effect of incorporation of liquid dairy by-product chemical characteristic of soy fortified biscuits
2000 · External reference
Effects of incorporation of sorghum flour to wheat flour on quality of biscuits fortified with defatted soy flour
2007 · External reference
Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton and Rose
10.1016/s0308-8146(01)00374-0 · 2002 · External reference
Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts
10.1016/j.jff.2011.09.003 · 2012 · External reference
Quality characteristics of cookies from composite flours of watermelon seed, cassava and wheat
10.3923/pjn.2009.1097.1102 · 2009 · External reference
10.1080/23311932.2015.1092406 · 2015 · Admitted local publication
Unresolved reference
1989 · External reference
Fruit flesh betacyanin pigments in Hylocereus cacti
10.1021/jf020145k · 2002 · External reference
Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies
10.1002/1097-0010(200011)80:14<2049::aid-jsfa735>3.0.co;2-q · 2000 · External reference
