Dough rheology and the impact of zinc sulfate on the quality of cookies-Reference-Cited by-同舟云学术

Dough rheology and the impact of zinc sulfate on the quality of cookies

Published:2021 Issue:suppl 2 Volume:41 Page:646-653
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

USMAN Muhammad¹,PATIL Prasanna Jagannath¹,MANZOOR Muhammad Faisal²^ORCID,BILAL Muhammad³,AHMED Shabbir⁴,MURTAZA Mian Anjum⁵,SHAH Haroon¹,NAWAZ Nida¹,AMJAD Sohail¹,ABRAR Muhammad⁶

Affiliation:

1. Beijing Technology and Business University, China

2. South China University of Technology, China; Jiangsu University, China

3. Jiangsu University, China

4. University of Agriculture, Pakistan

5. University of Sargodha, Pakistan

6. Post-Harvest Research Centre, Pakistan

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41s2/0101-2061-cta-fst34220.pdf

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3. Sensory characteristics of whole wheat mineral fortified chapattis;Akhtar S.;Pakistan Journal of Nutrition,2007

4. Micronutrient fortification of wheat flour: recent development and strategies;Akhtar S.;J Food Research International,2011

5. Effect of mineral fortification on rheological properties of whole wheat flour;Akhtar S.;Journal of Texture Studies,2009

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