Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization.

Allai, Farhana Mehraj; Dar, B N; Gul, Khalid; Adnan, Mohd; Ashraf, Syed Amir; Hassan, Md Imtaiyaz; Pasupuleti, Visweswara Rao; Azad, Z R A A

Allai, Farhana Mehraj; Dar, B N; Gul, Khalid; Adnan, Mohd; Ashraf, Syed Amir; Hassan, Md Imtaiyaz; Pasupuleti, Visweswara Rao; Azad, Z R A A.

Afiliação

Allai FM; Department of Post-harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, Aligarh, India.
Dar BN; Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
Gul K; Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
Adnan M; Department of Food Process Engineering, National Institute of Technology, Rourkela, India.
Ashraf SA; Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia.
Hassan MI; Department of Clinical Nutrition, College of Applied Medical Science, University of Hail, Hail, Saudi Arabia.
Pasupuleti VR; Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India.
Azad ZRAA; Department of Biomedical Sciences and Therapeutics, Faculty of Medicine and Health Sciences, University Malaysia Sabah, Kota Kinabalu, Malaysia.

Front Nutr ; 9: 870819, 2022.

Article em En | MEDLINE | ID: mdl-35464008

Palavras-chave

antioxidants; dates; nutraceuticals; pregelatinized; sensory attributes; textural properties

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Índia

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