Structural and thermal interaction studies of aloe vera (aloe barbadensis miller) gel powder and developed food bars-Reference-Cited by-同舟云学术

Structural and thermal interaction studies of aloe vera (aloe barbadensis miller) gel powder and developed food bars

Published:2024-04-06 Issue:10 Volume:149 Page:4543-4559
ISSN:1388-6150
Container-title:Journal of Thermal Analysis and Calorimetry
language:en
Short-container-title:J Therm Anal Calorim

Author:

Gorsi Faiza Iftikhar,Hussain Ashiq^ORCID,Kausar Tusneem,Nisar Rizwan,Siddique Tahira,Yaqub Shazia,Sidrah ,Batool Syeda Ayesha,Akram Saima

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10973-024-13007-9.pdf

Reference64 articles.

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2. Hussain A, Kausar T, Murtaza MA, Jamil MA, Iqbal MZ, Majeed MA, Rafique A. Production, characterization, food application and biological study of powder of pumpkin cucurbita maxima parts peel, flesh and seeds. Pure Appl Biol. 2022;12:48–60. https://doi.org/10.19045/bspab.2023.120006.

3. Hussain A, Kausar T, Noreen S, Iftikhar K, Rafique A, Majeed MA, Ali A. Physical and rheological studies of biscuits developed with different replacement levels of pumpkin (Cucurbita Maxima) peel, flesh and seeds powders. J Food Qual. 2023. https://doi.org/10.1155/2023/4362094.

4. Parekh JH, Senapati AK, Bal LM, Pandit PS. Quality evaluation of mango bar with fortified desiccated coconut powder during storage. J Biores Eng Technol. 2014;1:40–7.

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