Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
has been cited by the following article(s):
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[1] Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits
2021
[2] Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics' nutrition
2020
[3] Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate
2020
[4] Formulation of baby biscuits with substitution of wood grasshopper flour (Melanoplus cinereus) as an alternative complementary food for children
2020
[5] Technological, nutritional, functional and sensorial attributes of the cookies fortified with Calocybe indica mushroom
2019
[6] Study of Protein Concentrate and Physical Properties for Each Wheat Germ and Defatted Wheat Germ in Biscuits Processing
2019
[7] PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS
J. Product. & Dev., 2019
[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] A compendium of wheat germ: Separation, stabilization and food applications
Trends in Food Science & Technology, 2018
[11] Research Article Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
2018
[12] Proximate and mineral composition of brown seaweed from Gulf of Mannar
2017
[13] HARNESSING TROPICAL BROWN SEAWEED TO DERIVE NUTRITIONAL AND FUNCTIONAL SEAWEED BASED PRODUCTS
Thesis, 2017
[14] Research Article Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ
2017
[15] Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits
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 …
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 Product
2017
[18] Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits.
Pakistan Journal of Agricultural Research, 2017
[19] Characterization and sensory evaluation of pomegranate molasses fortified with wheat germ
2017
[20] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS OF …
Thesis, 2016
[21] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS …
2016
[22] Effect of wheat and corn germs addition on the physical properties and crackers sensory quality
2016
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