NUTRITIONAL AND TEXTURAL STUDIES ON DIETARY FIBER-ENRICHED MUFFINS AND BISCUITS FROM CASSAVA-BASED COMPOSITE FLOURS-Reference-Cited by-同舟云学术

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NUTRITIONAL AND TEXTURAL STUDIES ON DIETARY FIBER-ENRICHED MUFFINS AND BISCUITS FROM CASSAVA-BASED COMPOSITE FLOURS

Published:2010-04-21 Issue: Volume:33 Page:79-99
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

JISHA S.,PADMAJA G.,SAJEEV M.S.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00313.x/fullpdf

Reference49 articles.

1. Functional properties and biscuit making potential of soybean and cassava flour blends;AKUBOR;Plant Foods Hum. Nutr.,2003

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1. Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour;Foods;2024-08-01

2. Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour;Processes;2021-10-22

3. Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins;Journal of Food Science and Technology;2021-08-16

4. The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack;Journal of Culinary Science & Technology;2021-07-27

5. Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits;Food Science and Technology International;2021-05-31

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