Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)"
written by Kathalsar Ashwath Kumar, Gopal Kumar Sharma, Mohammed Ayub Khan, Anil Dutt Semwal,
published by Food and Nutrition Sciences, Vol.6 No.9, 2015

has been cited by the following article(s):

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[1]	Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17170

[2]	Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17170

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[4]	The effect of surfactants on multigrain incorporated short biscuit dough and its baking quality Journal of Food Measurement and Characterization, 2018 DOI:10.1007/s11694-018-9750-3

[5]	Variations with Respect to Acceptance of Pudding Samples Prepared Using Rice Flour-Based Premix Products as a Function of the Type of Consumer Acceptance Test: Standardized Central Location Test versus Home-Use Test Korean Journal of Food and Cookery Science, 2018 DOI:10.9724/kfcs.2018.34.1.87

[6]	Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology Journal of Nutritional Health & Food Engineering, 2016 DOI:10.15406/jnhfe.2016.04.00129

[7]	Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits Journal of Food Science and Technology, 2015 DOI:10.1007/s13197-015-1950-9

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