Effect of Waste Fermented Carrot Powder Addition on Quality of Biscuits
In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%).Biscuits without waste fermented carrot powder (WFCP) were taken as control group.When ascorbic acid, total phenolic content and antioxidant activity values of WFCP were examin