Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies-Reference-Cited by-同舟云学术

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Published:2022-10-07 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:

Aamir Muhammad¹,Saleem Ayesha¹,Rakha Allah¹,Nadeem Muhammad²,Ateeq Huda³,Saeed Farhan³,Asghar Aasma⁴,Shah Yasir Abbas³,Afzaal Muhammad³,Javed Ahsan⁵,Tufail Tabussam⁶,Qamar Aiza⁷

Affiliation:

1. National Institute of Food Science and Technology (NIFSAT) University of Agriculture Faisalabad Pakistan

2. Department of Farm Machinery and Power University of Agriculture Faisalabad Pakistan

3. Food Safety and Biotechnology Laboratory, Department of Food Science Government College University Faisalabad Faisalabad Pakistan

4. Department of Home Economics Government College University Faisalabad Faisalabad Pakistan

5. Department of Food Science & Biotechnology Kangwon National University Daegu Korea

6. University Institute of Diet and Nutritional Sciences University of Lahore Lahore Pakistan

7. Department of Nutrition and Health Promotion University of Home Economics Lahore Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17173

Reference38 articles.

1. Composition of by-products from cooked fruit processing and potential use in food products

2. Nutritional Health Benefits and Bioactive Compounds of Mangifera indica L (Mango) Leaves Methanolic Extracts

3. Utilization of fruits and vegetable waste in cereal based food (cookies);Alkozai A.;International Journal of Engineering Research & Technology,2018

4. Development and characterization of multigrain cookies;Arshad U.;Pakistan Journal of Food Sciences,2014

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