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[1] Formulation of baby biscuits with substitution of wood grasshopper flour (Melanoplus cinereus) as an alternative complementary food for children
2020
[2] Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate
2020
[3] Technological, nutritional, functional and sensorial attributes of the cookies fortified with Calocybe indica mushroom
2019
[4] PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS
J. Product. & Dev., 2019
[5] Study of Protein Concentrate and Physical Properties for Each Wheat Germ and Defatted Wheat Germ in Biscuits Processing
2019
[6] Research Article Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
2018
[7] A compendium of wheat germ: Separation, stabilization and food applications
Trends in Food Science & Technology, 2018
[8] Physico Chemical and Sensory Evaluation of the Fortified Biscuits with Sesame Cake Flour
2018
[9] Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
2018
[10] HARNESSING TROPICAL BROWN SEAWEED TO DERIVE NUTRITIONAL AND FUNCTIONAL SEAWEED BASED PRODUCTS
Thesis, 2017
[11] Research Article Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ
2017
[12] Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits
2017
[13] Characterization and sensory evaluation of pomegranate molasses fortified with wheat germ
2017
[14] Proximate and mineral composition of brown seaweed from Gulf of Mannar
2017
[15] Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits.
Pakistan Journal of Agricultural Research, 2017
[16] Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product
2017
[17] Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this …
2017
[18] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS OF …
Thesis, 2016
[19] Effect of wheat and corn germs addition on the physical properties and crackers sensory quality
2016
[20] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS …
2016