Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes-Reference-Cited by-同舟云学术

Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes

Published:2024-03 Issue: Volume:15 Page:101077
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Sayem A.S.M.^ORCID,Talukder Sudipta,Akter Syeda Sabrina,Alam Mahabub^ORCID,Rana Md. Rahmatuzzaman^ORCID,Alam Md Mohibul

Funder

Shahjalal University of Science and Technology

Publisher

Elsevier BV

Reference40 articles.

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3. Mango (Mangifera indica L.) fiber concentrates: processing, modification and utilization as a food ingredient;Mehadi Galib;Food Hydrocolloids for Health,2022

4. Dietary fiber in the prevention of obesity and obesity-related chronic diseases: from epidemiological evidence to potential molecular mechanisms;Waddell;Crit. Rev. Food Sci. Nutr.,2022

5. Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content;Gębski;Food Qual. Prefer.,2019

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1. Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour;Food Chemistry;2024-12

2. Partial substitution of wheat flour with orange sweet potato flour (Ipomoea batatas) and its effect on the bromatological and sensory properties of sweet cookies;Revista de la Facultad de Agronomía, Universidad del Zulia;2024-08-06