Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits-Reference-Cited by-同舟云学术

Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits

Published:2022-09-27 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Joshi Homi¹,Awasthi Pratima¹,Shahi Navin C.²

Affiliation:

1. Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India

2. Department of Post‐Harvest Process and Food Engineering Govind Ballabh Pant University of Agriculture and Technology Pantnagar India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17170

Reference70 articles.

1. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

2. Techniques for measuring dietary fiber: Principal aims of methods and a comparison of results obtained by different techniques;Asp N. G.;The Analysis of Dietary Fiber in Food,1981

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