Research Article
Quality Evaluation of Wheat-Mungbean Flour Blends and Their Utilization in Baked Products
Imran Pasha,
Suhaib Rashid,
Faqir Muhammad Anjum,
M. Tauseef Sultan,
Mir M. Nasir Qayyum and Farhan Saeed
Investigation of process and product parameters for
physicochemical properties of rice and mung bean (Vigna radiata) flour based
extruded snacks Journal of Food Science and Technology |
Development and quality evaluation of health promoting functional
carabeef cookies British Food Journal |
Amir Mahgoub AwadElkareem, Eyad AL- Shammari 2015. Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour Pak. J. Nutr., 14: 841-848. CrossRef |
Batool, R., M.S. Butt, M.K. Sharif and J.I. Sultan, 2013. Effect of Nigella sativa meal protein isolates supplementation on the physical and sensory characteristics of cookies during storage. Pak. J. Nutr., 12: 521-528. CrossRefDirect Link |
Qaisrani, T.B., M.S. Butt, F.M. Anjum and M.A. Sheikh, 2013. Color tonality and sensory response of psyllium husk based cookies. Pak. J. Nutr., 12: 55-59. CrossRefDirect Link |
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