Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits-Reference-Cited by-同舟云学术

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Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits

Published:2018-09 Issue:9 Volume:42 Page:e13751
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Prakash Karnika¹^ORCID,Naik Satya Narayan¹,Vadivel Durai²,Hariprasad P.²,Gandhi Deepa³,Saravanadevi Sivanesan³

Affiliation:

1. Supercritical Fluid Extraction Laboratory, Center for Rural Development and Technology; Indian Institute of Technology-Delhi (IIT-D); Delhi India

2. Environmental Biotechnology Laboratory, Center for Rural Development and Technology; Indian Institute of Technology-Delhi (IIT-D); Delhi India

3. Environmental Health Division; CSIR-National Environmental Engineering Research Institute (NEERI); Nagpur India

Funder

University Grants Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13751/fullpdf

Reference29 articles.

1. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients;Agrahar-Murugkar;Journal of Food Science and Technology,2015

2. Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean;Agrahar-Murugkar;Journal of Food Science and Technology,2011

3. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008

4. Effect of sesame seed flour on millet biscuit characteristics;Alobo;Plant Foods for Human Nutrition,2001

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