Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ-Reference-Cited by-同舟云学术

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Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ

Published:1991-10 Issue:4 Volume:41 Page:381-387
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Bajaj Mukti,Kaur Amarjit,Sidhu J. S.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02310631.pdf

Reference14 articles.

1. AACC (1983) Cereal laboratory methods. American Association of Cereal Chemists, Inc., St. Paul. Minn. 8th edn.

2. AOAC (1980) Official Methods of Analysis. Association of Official Analytical Chemists, Washington, D.C. 13th edn.

3. Bressani R, Elias LG (1968) Adv Food Res 16: 1

4. Burns EE, Talley LJ, Burnett BJ (1972) Cereal Today 17: 287

5. Claughton SM, Pearce RJ (1989) J Fd Sci 54(2): 354

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1. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin;Journal of the Science of Food and Agriculture;2023-10-12

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3. Dehulling effectiveness of high-oleic and linoleic sunflower oilseeds using air-jet impact dehuller: a comparative study;Food Science and Technology;2021-02-26

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