Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder
Author:
Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Subject
Management of Technology and Innovation
Link
https://jfds.journals.ekb.eg/article_43132_878f801f4048b02778c319746d3d4278.pdf
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet;Arabian Journal of Chemistry;2024-01
2. Guava seed: composition, bioactive compounds, biological activities, and industrial applications;Valorization of Fruit Seed Waste from Food Processing Industry;2024
3. Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review;Frontiers in Nutrition;2022-05-23
4. Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review;Foods;2021-11-10
5. Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits;Arabian Journal of Chemistry;2021-05
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