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Investigation of natural food fortificants for improving various properties of fortified foods: A review
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Food Research International,
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Effect of packaging on quality attributes of functional cookies during storage
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2022
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Utilization of industrial waste of amla and apple pomace for development of functional biscuits: Physical, microstructural, and macroscopic properties
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2022
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Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour
Journal of Agriculture and Food Research,
2020
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Studies on physiochemical and sensorial properties of biscuits using composite protein rich flours
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Coconut meal: Nutraceutical importance and food industry application
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2019
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Development and quality evaluation of health-promoting functional carabeef cookies
British Food Journal,
2018
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Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits
Journal of Food Processing and Preservation,
2018
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Optimization of gluten free biscuit from foxtail, copra meal and amaranth
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Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder
Food and Nutrition Sciences,
2016
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Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits
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2015
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Journal of Food Quality,
2015
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Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
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2015
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Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies
Nutrition & Food Science,
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Food and Nutrition Sciences,
2012
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