Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes-Reference-Cited by-同舟云学术

Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

Published:2020-08-06 Issue:4 Volume:2 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Saeed Syed Muhammad Ghufran¹^ORCID,Ali Syed Arsalan¹^ORCID,Ali Rashida¹²³,Naz Shahina¹,Sayeed Syed Asad¹²,Mobin Lubna¹,Ahmed Raheel³

Affiliation:

1. Department of Food Science and Technology University of Karachi Karachi Pakistan

2. Department of Food Science and Technology Jinnah Women University Karachi Pakistan

3. Center of Excellence Laboratory English Biscuits Manufacturer (Pvt.) Limited Karachi Pakistan

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.58

Reference59 articles.

1. Particle size, rheological and structural properties of whole wheat flour doughs as treated by high pressure

2. Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities

3. Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage

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