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Sandi Darniadi

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#protein folding Open access Aug 2026

Duckweed Fortified Cookies: Nutritional Profile, Functional Properties and Consumer Assessment

This study provides a sustainable approach for enhancing the nutritional and phytochemical properties of cookies with duckweed fortification. Duckweed flour (7%, 10 % and 13 %) was incorporated into wheat flour to make cookies and compared with controls (100% wheat flour) for proximate composition, techno-functional...

I. Ifie, Maya Pavithran, I. F. Bolarinwa et al. · 0 citations

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