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Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits.
Ayoub, Wani Suhana; Zahoor, Insha; Dar, Aamir Hussain; Anjum, Nadira; Pandiselvam, R; Farooq, Salma; Rusu, Alexandru Vasile; Rocha, João Miguel; Trif, Monica; Jeevarathinam, G.
Affiliation
  • Ayoub WS; Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
  • Zahoor I; Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
  • Dar AH; Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
  • Anjum N; Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu and Kashmir, India.
  • Pandiselvam R; Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India.
  • Farooq S; Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
  • Rusu AV; Life Sciences Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.
  • Rocha JM; Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.
  • Trif M; Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal.
  • Jeevarathinam G; Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal.
Front Nutr ; 9: 1016717, 2022.
Article in En | MEDLINE | ID: mdl-36466403
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Nutr Year: 2022 Type: Article Affiliation country: India
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Nutr Year: 2022 Type: Article Affiliation country: India