Extraction of flaxseed and <i>Plantago Psyllium</i> mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies-Reference-Cited by-同舟云学术

Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

Published:2022-08-17 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Mohtarami Forogh¹^ORCID,Rashidi Zahra²,Pirsa Sajad¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran

2. Afagh Higher Education Institute of Urmia Urmia Iran

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16964

Reference57 articles.

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

2. Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

3. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

4. Preparation and characterization of gelatin-based nanocomposite containing chitosan nanofiber and ZnO nanoparticles

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