Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

por Nasir, Sahreen, Allai, Farhana Mehraj, Gani, Murtaza, Ganaie, Shaiq, Gul, Khalid, Jabeen, Aabida, Majeed, Darakshan
Publicado 2020

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

por Allai, Farhana Mehraj, Dar, B. N., Gul, Khalid, Adnan, Mohd, Ashraf, Syed Amir, Hassan, Md Imtaiyaz, Pasupuleti, Visweswara Rao, Azad, Z. R. A. A.
Publicado 2022