Nutritional, functional, and therapeutic assessment of muffins fortified with garden cress seeds

Author:

Rabail Roshina1ORCID,Shabbir Muhammad Asim1,Ahmed Waqar1,Inam‐Ur‐Raheem Muhammad1,Khalid Abdur Rauf2,Sultan Muhammad Tauseef3,Aadil Rana Muhammad1ORCID

Affiliation:

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

2. Department of Livestock and Poultry Production, Faculty of Veterinary Sciences Bahauddin Zakariya University Multan Pakistan

3. Institute of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan

Funder

Higher Education Commision, Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Appraisal of garden cress (Lepidium sativum L.) and product development as an all pervasive and nutrition worthy food stuff;Agarwal N.;Annals. Food Science and Technology,2013

2. Nutritional significance and health benefits of omega-3, -6 and -9 fatty acids in animals

3. Utilization of garden cress seeds (Lepidium sativum L.) as natural source of protein and dietary fiber in noodles;AL‐Sayed M. A.;International Journal of Pharmaceutical Research & Allied Sciences,2019

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