Physico-chemical and sensory characteristics of beet root pomace powder incorporated fibre rich cookies
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New Delhi Publishers
Cited by 14 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. Valorization of Red Beetroot (Beta vulgaris L.) Pomace Combined with Golden Linseed (Lini semen) for the Development of Vegetable Crispbreads as Gluten-Free Snacks Rich in Bioactive Compounds;Molecules;2024-05-02
2. Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats;International Food Research Journal;2024-03-01
3. Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours;Cogent Food & Agriculture;2023-11-20
4. Betalain extracts: Drying techniques, encapsulation, and application in food industry;Food Frontiers;2023-04-27
5. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits;Foods;2023-01-09
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