Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes-Reference-Cited by-同舟云学术

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

Published:2021-11-05 Issue:12 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,Ayesha Rida¹,Ali Syed Arsalan¹^ORCID,Ali Rashida¹²³,Ahmed Rahil³

Affiliation:

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

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

3. English Biscuit Manufacturers (Pvt.) Limited Korangi Industrial Area Karachi Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16078

Reference41 articles.

1. Relationship of damaged starch with some physicochemical parameters in assessment of wheat flour quality;Ali R.;Pakistan Journal of Botoany,2014

2. Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis);Anjum F. M.;Journal of Nutrition and Food Science,2005

3. THE EFFECT OF AMARANTH GRAIN FLOUR ON THE QUALITY OF BREAD

4. Quality evaluation of steamed wheat bread substituted with green banana flour;Aziah A. N.;International Food Research Journal,2012

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