Citations in impact factor journals
Characteristics and nutritional value of whole wheat cracker
fortified with tuna bone bio-calcium powder Food Chemistry |
Protein enrichment of biscuits: a review Food Reviews International |
Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread British Food Journal Vol. 122, Issue 11, 3585, 2020 |
Citation to this article as recorded by
Ashraf, S.A., S. Khan, M.A. Khan and Z.R.A.A. Azad, 2016. Optimization of fat extraction technique in khorasan wheat using different solvent system. Int. J. Biosci., 8: 36-42. Direct Link |
Citation to this article as recorded by
Whole wheat cracker fortified with biocalcium and protein
hydrolysate powders from salmon frame: characteristics and nutritional
value Food Quality and Safety |
Development and evaluation of potential functional food biscuits made from White Lupin Progress in Agricultural Engineering Sciences |
How to cite this article
Asia Bashir, Syed A. Ashraf, Mushtaq Ahmad Khan and Z.R. Azaz Ahmad Azad, 2015. Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies. Asian Journal of Clinical Nutrition, 7: 76-83.
DOI: 10.3923/ajcn.2015.76.83
URL: https://scialert.net/abstract/?doi=ajcn.2015.76.83
DOI: 10.3923/ajcn.2015.76.83
URL: https://scialert.net/abstract/?doi=ajcn.2015.76.83