Zobrazeno 1 - 4
of 4
pro vyhledávání: '"TARIQ AHMAD SAFAPURI"'
Autor:
AMIR GULL, PRADYUMAN KUMAR, TARIQ AHMAD SAFAPURI, ASHWANI KUMAR KHAJURIA, ANURADHA GANDOTRA, ROMEE JAN
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 106-111 (2018)
As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of t
Externí odkaz:
https://doaj.org/article/91db7d1d583a4e86b5e19aa5b9d813a6
Publikováno v:
Cogent Food & Agriculture, Vol 1, Iss 1 (2015)
Whey Protein concentrate (WPC) was incorporated into cookies at different levels (0, 2, 4, and 6%). Cookies were analyzed for physicochemical, color, textural, microbial, and sensory attributes. Physicochemical analysis revealed that 6% WPC supplemen
Externí odkaz:
https://doaj.org/article/03f3648fd67f41d88260160ca5086e10
Autor:
Ashwani Kumar Khajuria, Anuradha Gandotra, Romee Jan, Pradyuman Kumar, Tariq Ahmad Safapuri, Amir Gull
Publikováno v:
Croatian journal of food science and technology
Volume 10
Issue 1
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 106-111 (2018)
Volume 10
Issue 1
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 106-111 (2018)
As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of t
Publikováno v:
Cogent Food & Agriculture, Vol 1, Iss 1 (2015)
Whey Protein concentrate (WPC) was incorporated into cookies at different levels (0, 2, 4, and 6%). Cookies were analyzed for physicochemical, color, textural, microbial, and sensory attributes. Physicochemical analysis revealed that 6% WPC supplemen