Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties-Reference-Cited by-同舟云学术

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Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties

Published:2023-05 Issue:5 Volume:9 Page:e15941
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Ujong Anim Ekpo^ORCID,Emelike Nkechi Juliet Tamuno,Woka Favour Ihuoma,Otekeiwebia JNR Francis

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference50 articles.

1. Biscuits, cookies and crackers: chemistry and manufacture;Chavan,2016

2. Physical and nutritional qualities of cookies prepared from pearl millet (Pennisetum typhoideum);Florence;Food Process. Technol.,2014

3. Fortification of biscuit with flax seed: biscuit production and quality evaluation;Massodi;J. Environ. Sci. Toxicol. Food Technol.,2012

4. Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale Linn.) kernel flour;Emelike;Eur. J. Food Sci. Technol.,2015

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2. High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality;Polish Journal of Food and Nutrition Sciences;2024-05-17

3. Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid;Heliyon;2024-05

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