Effect of Mahaleb on Cookie Quality
Author:
Affiliation:
1. Department of Food engineering; Pamukkale University; Denizli Turkey
2. Department of Plant Sciences; North Dakota State University; Fargo ND
3. Cereal Crops Research Unit, Cereal Science, USDA-ARS; Fargo ND
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13032/fullpdf
Reference47 articles.
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2. Nutritional value and sensory profile of gluten-free tiger nut enriched cookie;Ahmed;World J. Dairy Food Sci.,2014
3. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay;Apak;Microchim. Acta,2008
4. Utilization of mango peels and seed kernels powders as sources of phytochemicals in cookie;Ashoush;World J. Dairy Food Sci.,2011
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1. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin;Journal of the Science of Food and Agriculture;2023-10-12
2. Composition analysis of rootstock cherry (Prunus mahaleb L.), a potential source of human nutrition and dietary supplements;European Food Research and Technology;2022-02-15
3. THE IMPACT OF PARTIAL SWEETENER SUBSTITUTION ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF BISCUITS;GIDA / THE JOURNAL OF FOOD;2022-02-07
4. Effect of Different Ratios of Low Protein Flour to Oyster Mushroom (Pleurotus sajor-caju) Powder on the Physicochemical Properties and Sensory Acceptability of Edible Tablespoon;Universiti Malaysia Terengganu Journal of Undergraduate Research;2020-01-31
5. Changes in bioaccessibility, phenolic content and antioxidant capacity of novel crackers with turmeric (Curcuma longa L.) and mahaleb (Prunus mahaleb L.) powders;Quality Assurance and Safety of Crops & Foods;2019-04-09
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