UTILIZATION OF MANGO WASTE MATERIAL (PEEL, KERNEL) TO ENHANCE DIETARY FIBER CONTENT AND ANTIOXIDANT PROPERTIES OF BISCUIT-Reference-Cited by-同舟云学术

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UTILIZATION OF MANGO WASTE MATERIAL (PEEL, KERNEL) TO ENHANCE DIETARY FIBER CONTENT AND ANTIOXIDANT PROPERTIES OF BISCUIT

Published:2014-06-01 Issue:2 Volume:2 Page:76-81
ISSN:2312-5225
Container-title:Journal of Global Innovations in Agricultural and Social Sciences
language:
Short-container-title:JGIASS

Author:

Aslam H. Khuram Wasim,Ur Raheem Muhammad Ianam,Ramzan Rabia,Shakeel Azam,Shoaib Muhammad,Sakandar H.Arbab

Publisher

Journal of Global Innovations in Agricultural and Social Sciences (JGIASS)

Subject

General Medicine

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of peel, flesh, and kernel of mango (Mangifera indica L.) for phytochemicals and application as functional ingredients in bakery formulation;Nutrire;2024-09-09

2. Polvo de subproductos de mango criollo: Una fuente potencial de antioxidantes y fibra dietética en las preparaciones de galletas;REVISTA IPSUMTEC;2024-08-27

3. Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM);Pertanika Journal of Tropical Agricultural Science;2024-08-27

4. Valorisation of banana peel and mango peel as functional ingredients in baked products: a review;International Journal of Food Science & Technology;2024-07-31

5. Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder;Foods;2024-05-25

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