HIGHLIGHTS
- who: Aamir Hussain Dar and R. Pandiselvam and Monica Trif from the United University, United (IPN), Mexico have published the Article: Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits, in the Journal: (JOURNAL)
- what: Biscuits are one of the popular cereal food types, consumed as breakfast items and have a pleasant taste, are ready to eat, accessible cost, easily available and have a long shelf life.
- how: The result showed that fiber and protein content increases as more Wb Rb and . . .
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