DEVELOPMENT OF BISCUITS BY PARTIAL SUBSTITUTION OF REFINED WHEAT FLOUR WITH CHICKPEA FLOUR AND DATE POWDER
Author:
Publisher
Slovak University of Agriculture in Nitra
Subject
Molecular Biology,Microbiology,Food Science,Biotechnology
Link
https://www.jmbfs.org/wp-content/uploads/2019/01/jmbfs_454_Dhankhar.pdf
Cited by 23 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. The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley;Foods;2024-06-19
2. Biscuit production from composite flours of wheat and yellow maize: A linear programming, physicochemical, and quality-based approach;International Food Research Journal;2024-04-30
3. Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties;Italian Journal of Food Science;2024-04-20
4. Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners;International Journal of Food Science;2024-03-25
5. Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups;International Journal of Food Science & Technology;2024-01-15
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