Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1701-3.pdf
Reference40 articles.
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3. Ajila CM, Aalami M, Leelavathi K, Prasada Rao UJS (2010) Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol 11:219–224
4. Akubor PI, Badifu GIO (2001) Chemical composition, functional properties and baking potential of African bread fruit kernel and wheat flour blends. Int J Food Sci Technol 39:223–229
5. Baba, W.N. Rashid I, Shah A, Ahmad M, Gani A, Masoodi FA Wani I A, Wani SM. (2014) Effect of microwave roasting on antioxidant and anticancerous activities of barley flour. J Saudi Soc Agr Sci. doi: 10.1016/j.jssas.2014.06.003
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