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Bulletin of the National Research Centre
Fig. 17 | Bulletin of the National Research Centre

Fig. 17

From: Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits

Fig. 17

Biscuits samples produced with 5%, 10%, 15% and 20% of wheat–tacca flour, respectively. TEB (5%): Rats fed with 5% enzymatic tacca flour + 95% wheat flour biscuit, TEB (10%): Rats fed with 10% enzymatic tacca flour + 90% wheat flour biscuit, TEB (15%): Rats fed with 15% enzymatic tacca flour + 85% wheat flour biscuit, TEB (20%): Rats fed with 20% enzymatic tacca flour + 80% wheat flour biscuit

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