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. 2020 Nov 20;9(11):1705. doi: 10.3390/foods9111705

Figure 1.

Figure 1

Biscuits enriched by increasing levels of almond skins. From left to right: Control = biscuits prepared without adding almond skins; biscuits prepared by adding 10 g of almond skin powder per 100 g of wheat flour (AS10); biscuits prepared by adding 20 g of almond skin powder per 100 g of wheat flour (AS20).