Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in
The dataset contains the results of flaxseed addition on the texture of toasted bread. The following bread variants were tested: control bread, bread with 8% and 12% linseed addition and competitive b
Black sesame has a high-value cash crop, multiple applications in terms of health-benefitting compounds in the seed, oil, and pressed seedcake. Previous research efforts and including the warmest seas
Abstract Processing of green fruits for flour production can be considered an option to minimize post-harvest losses and add value to the product. This study aimed to evaluate the physical, chemical a
