Volume 21 No 6 (2023)
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Development and Evaluation of Cookies Supplemented With Carrot Pomace as a Source of Dietary Fiber and Phytochemicals
Muhammad Anas Ajmal,Abdul Rasheed,Dileep Kumar,Mahmooda Buriro,Imtiaz Ali Unar,,Syed Qamar Abbas,,Yasmeen Bano, Rizwan shukat
Abstract
The carrot juice processing business generates a significant amount of pomace from carrots as a byproduct. It is an abundant source of bioactive chemicals, which have been shown to have potential in the treatment of disease and the avoidance of illness.
Keywords
Carrot Pomace, Cookies, Dietry Fiber
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