Development and characterization of composite wheat flour incorporated with psyllium husk (Plantago ovata) and peanut (Arachis hypogea) and sensory properties of composite flour noodles-Reference-Cited by-同舟云学术

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Development and characterization of composite wheat flour incorporated with psyllium husk (Plantago ovata) and peanut (Arachis hypogea) and sensory properties of composite flour noodles

Published:2024-05 Issue: Volume:2 Page:100279
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Alim Md. Abdul,Abedin Md. Zainul,Reza Md. Sajib Al,Obidul Huq A.K.,Bari Luthfunnesa,Esrafil Md.,Zubair Md. Abu

Publisher

Elsevier BV

Reference58 articles.

1. AACC. (2000). Approved Methods of the AACC. Method 66–50. St. Paul, MN: American Association of Cereal Chemists.

2. Foaming, gelation and electrophoretic concentrate;Adebowale;Food Chemistr,2003

3. Functional and physicochemical properties of flours of six Mucuna species;Adebowale;African Journal of Biotechnology,2005

4. Physico-chemical and sensory characteristics of psyllium husk powder and pomegranate juice incorporated digestive cookies;Anitha;Journal of Pharmacognosy and Phytochemistry,2020

5. Official methods of analysis;AOAC,2005

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1. Safflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing;Food Research International;2024-09

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