Farinograph, mixograph, and pasting properties of oat fiber-incorporated dough and sensory attributes of fiber-incorporated biscuits-Reference-Cited by-同舟云学术

Farinograph, mixograph, and pasting properties of oat fiber-incorporated dough and sensory attributes of fiber-incorporated biscuits

Published:2023-08-13 Issue:1 Volume:9 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Ibrahim Muhammad Suhail¹,Ahmad Asif¹,Nadeem Muhammad²^ORCID,Ranjha Muhammad Modassar Ali Nawaz²,Nadeem Muhammad Ather³,Malik Faiqa²,Teferra Tadesse Fikre⁴^ORCID

Affiliation:

1. Institute of Food and Nutritional Sciences PMAS- Arid Agriculture University, Rawalpindi, Pakistan

2. Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

3. Department of Agronomy, College of Agriculture, University of Sargodha, Sargodha, Pakistan

4. School of Nutrition Food Science and Technology, Hawassa University College of Agriculture, Hawassa, Ethiopia

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2023.2244811

Reference22 articles.

1. AACC. (2000). Approved methods of the AACC (10th ed.). [Methods 08‐12, 10‐10B, 32‐40, 44‐15A, 54‐21, 55‐31, 56‐81B, and 66‐20]. American Association of Cereal Chemists.

2. EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

3. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

4. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

5. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends