Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour-Reference-Cited by-同舟云学术

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Published:2021-02-02 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Huq Safinaj¹,Das Pabitra Chandra²,Islam Md. Ahmadul¹,Jubayer Md. Fahad³,Ranganathan Thottiam Vasudevan⁴,Mazumder Md. Anisur Rahman¹^ORCID

Affiliation:

1. Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh

2. Department of Chemical and Food Process Engineering Rajshahi University of Engineering & Technology Rajshahi Bangladesh

3. Department of Food Engineering and Technology Sylhet Agricultural University Sylhet Bangladesh

4. Department of Food Processing Technology School of Agriculture and Bioscience Karunya Institute of Technology and Sciences Coimbatore India

Funder

Ministry of Science and Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15310

Reference98 articles.

1. Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

2. Comparative assessment of antioxidant, nutritional and functional properties of soybean and its by‐product okara;Ambawat S.;Annals of Phytomedicine,2018

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