Discussion on: Physico-Chemical and Sensory Characterization of Biscuits Enriched with Persea americana (Avocado Pit Flour)

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Article Title

Physico-Chemical and Sensory Characterization of Biscuits Enriched with Persea americana (Avocado Pit Flour)

Authored by

Abel Alberto Massingue Júnior 

Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Faculty of Agriculture, Mozambique.

Bernabé Bernardo Massie

Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Faculty of Agriculture, Mozambique.

Angélica Agostinho Machalela

Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Faculty of Agriculture, Mozambique.

António Elísio José

Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Faculty of Agriculture, Mozambique.

Enoque Bene Francisco Moiane

Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Faculty of Agriculture, Mozambique.

Orlando Albertino Couve

Department of Agricultural Hydraulic Engineering and Rural Water, Higher Polytechnic Institute of Gaza, Faculty of Agriculture, Mozambique.

DOI or Article Link

https://doi.org/10.9734/ejnfs/2024/v16i111585

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