Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits-Reference-Cited by-同舟云学术

Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

Published:2021-01-19 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Saeed Syed Muhammad Ghufran¹,Urooj Saman¹,Ali Syed Arsalan¹^ORCID,Ali Rashida¹²³,Mobin Lubna¹,Ahmed Rahil³,Sayeed Syed Asad¹²

Affiliation:

1. Department of Food Science & Technology University of Karachi Karachi Pakistan

2. Department of Food Science & Technology Jinnah University for Women Karachi Pakistan

3. English Biscuit Manufacturers Private Limited Karachi Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15218

Reference55 articles.

1. Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase

2. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

3. Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities

4. Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties;Aremu M. O.;Journal of Food Technology,2007

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