Physicochemical, nutritional and organoleptic characteristics of cookies based on water chestnut (Trapa natans) and wheat-Reference-Cited by-同舟云学术

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Physicochemical, nutritional and organoleptic characteristics of cookies based on water chestnut (Trapa natans) and wheat

Published:2024-06 Issue: Volume:4 Page:100691
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Din Ghulam Mueen Ud,Hussain Ashiq^ORCID,Ashraf Haima,Kausar Tusneem,Fatima Haya,Sidrah ,Akram Saima,Ramzan Muhammad,Iqbal Aqsa,Cacciotti Ilaria,Korma Sameh A.^ORCID

Publisher

Elsevier BV

Reference55 articles.

1. Approved methods of american association of cereal chemists,2000

2. Physico-chemical, morphological and pasting properties of starches extracted from water chestnuts (Trapa natans) from three lakes of Kashmir, India;Adil;Brazilian Archives of Biology and Technology,2010

3. Effect of multiple fortification on the bioavailability of minerals in wheat meal bread;Ahmed;Journal of food science and technology,2012

4. Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour;Ahmed;Food Hydrocolloids,2016

5. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008

Cited by 1 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. Effect of water chestnut based edible coating on the physicochemical quality and shelf life of apples;Discover Applied Sciences;2024-08-14

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