Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ-Reference-Cited by-同舟云学术

Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Published:2015-10-30 Issue:1 Volume:51 Page:78-86
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Majzoobi Mahsa¹²,Ghiasi Fatemeh¹,Farahnaky Asgar¹²

Affiliation:

1. Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran

2. School of Biomedical Sciences; Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains; Charles Sturt University; Wagga Wagga NSW 2678 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.12947/fullpdf

Reference32 articles.

1. Evaluation of Photoshop software potential for food colourimetry;Afshari-Jouybari;Journal of Food Engineering,2011

2. Nutritional evaluation and stabilization studies of wheat germ;Ali;Pakistan Journal of Food Sciences,2013

3. Nutritional assessment of cookies supplemented with defatted wheat germ;Arshad;Food Chemistry,2007

4. Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ;Bajaj;Plant Foods for Human Nutrition,1991

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