EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES-Reference-Cited by-同舟云学术

EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES

Published:2010-10 Issue:5 Volume:33 Page:660-677
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

DACHANA K.B.,RAJIV JYOTSNA,INDRANI D.,PRAKASH JAMUNA

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00346.x/fullpdf

Reference35 articles.

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2. An SEM and x-ray diffraction study of crystals in okra leaves;ARNOTT;Scan Electron Microsc.,1981

3. Nutritional assessment of cookies supplemented with defatted wheat germ;ARSHAD;Food Chem.,2007

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