Effect of Protein Addition on the Physicochemical and Sensory Properties of Fruit Bars-Reference-Cited by-同舟云学术

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Effect of Protein Addition on the Physicochemical and Sensory Properties of Fruit Bars

Published:2015-11-20 Issue:3 Volume:40 Page:559-566
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Munir Masooma¹,Nadeem Muhammad¹,Qureshi Tahir Mahmood¹,Jabbar Saqib¹²,Atif Farhan Ahmad³,Zeng Xiaoxiong²

Affiliation:

1. Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan

2. College of Food Science and Technology; Nanjing Agricultural University; Nanjing China

3. Department of Animal Sciences; University College of Agriculture; University of Sargodha; Sargodha Pakistan

Funder

Higher Education Commission of Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12635/fullpdf

Reference34 articles.

1. Antioxidant activity and quality of soy enriched apple bar;Agrahari;J. Food Proc. Preserv.,2004

2. Effect of water activity on glass transitions of date pastes;Ahmed;J. Food Eng.,2005

3. Effect of different level of pectin and starch on quality and storage stability of apple-date fruit bar;Akhtara;J. Food Prod. Dev. Pack.,2014

4. Date bars fortified with almonds, sesame seeds, oat flakes and skim milk powder;Al-Hooti;Plant Food Hum. Nutr.,1997

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