Utilization of industrial waste of amla and apple pomace for development of functional biscuits: Physical, microstructural, and macroscopic properties-Reference-Cited by-同舟云学术

Utilization of industrial waste of amla and apple pomace for development of functional biscuits: Physical, microstructural, and macroscopic properties

Published:2022-07-10 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Patel Ajay¹,Naik Satya Narayan¹,Satya Santosh¹,Ghodki Bhupendra M²^ORCID,Jana Subhodeep³,Sharma Priyanka⁴

Affiliation:

1. Center for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India

2. ICAR–Central Institute of Post‐Harvest Engineering and Technology Ludhiana India

3. Non Destructive Imaging Laboratory Indian Institute of Technology Kharagpur Kharagpur India

4. Centre for Early Childhood Development and Research Jamia Millia Islamia New Delhi India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16835

Reference31 articles.

1. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

2. Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean

3. Effect of wheat dietary fibres on bread dough development and rheological properties

4. The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits

5. Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber

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