Dough-Handling and Cookie-Making Properties of Wheat Flour–Watermelon Protein Isolate Blends-Reference-Cited by-同舟云学术

Dough-Handling and Cookie-Making Properties of Wheat Flour–Watermelon Protein Isolate Blends

Published:2010-12-01 Issue:5 Volume:5 Page:1612-1621
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Wani Ali Abas,Sogi D. S.,Singh Preeti,Sharma Paras,Pangal Anil

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-010-0466-6.pdf

Reference52 articles.

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3. Alison, B., Diane, W. L., & Michnowski, H. J. (1983). Protein fortification of cookies, crackers and snack bar: Uses and needs. Cereal Food World, 28, 441–444.

4. AOAC. (1990). Official methods of analysis (15th ed.). Washington: Association of Official Analytical Chemists.

5. Ashraf, H. L., & Siandwazi, C. (1986). Evaluation of gingerbread cookies supplemented with sunflower protein concentrates. Journal of Food Science, 51, 1102–1103.

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