Quality improvement of refined wheat flour cookies with incorporation of functional ingredients
Author:
Affiliation:
1. Department of Livestock Products Technology College of Veterinary Sciences and AH, DUVASU Mathura India
2. Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14945
Reference68 articles.
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2. Restructured beef application of microbial transglutaminase and sodium caseinate;Adriana L. B.;Procedia Engineering,2010
3. Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies
4. Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach
5. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
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