Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product"
written by Khaled M. Al-Marazeeq, Malak M. Angor,
published by Food and Nutrition Sciences, Vol.8 No.2, 2017

has been cited by the following article(s):

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[1]	Industrial Application and Health Prospective of Fig (Ficus carica) By-Products
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[2]	Buğday ruşeymi ve tarhana ilavesiyle fonksiyonel ve besleyici özellikleri geliştirilmiş gevrek üretimi üzerine bir araştırma
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[3]	Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
	Frontiers in …, 2022

[4]	Study of properties of wheat germins and meals and their use in the production of dietary hardtacks
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[5]	Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies
	Himalayan Journal of Science and …, 2021

[6]	Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours
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[7]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates
	2021

[8]	Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits
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[9]	Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation
	2021

[10]	EFFECT OF REPLACING WHEAT FLOUR WITH WHITE QUINOA CHENOPODIUM QUINOAWILLD FLOUR FOR MANUFACTURING OF FREE GLUTEN …
	2020

[11]	Consumer preferences and physical evaluation of shortbread stored in different packaging
	2020

[12]	Does intake of bread supplemented with wheat germ have a preventive role on cardiovascular disease risk markers in healthy volunteers? A randomised …
	2019

[13]	Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits
	2019

[14]	Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed
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[15]	Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour
	2019

[16]	Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
	2019

[17]	Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products
	2018

[18]	A compendium of wheat germ: Separation, stabilization and food applications
	Trends in Food Science & Technology, 2018

[19]	Research Article Fortification of Al-Jameed Bouillon by Adding Barley and Wheat Bran and Study its Effect on Chemical and Sensory Properties
	2018

[20]	Fortification of Al-Jameed Bouillon by Adding Barley and Wheat Bran and Study its Effect on Chemical and Sensory Properties
	2018

[21]	Pau mixtures of sorghum, maize, soybean, Moringa leaves Key words: Acceptable, Biscuits


[22]	Efecto del tratamiento térmico del germen de trigo sobre sus propiedades físicas y químicas

[1]	Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products Frontiers in Nutrition, 2022 DOI:10.3389/fnut.2022.1011384

[2]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates LWT, 2021 DOI:10.1016/j.lwt.2021.111005

[3]	Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation Journal of Food Science, 2021 DOI:10.1111/1750-3841.15548

[4]	Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation Journal of Food Science, 2021 DOI:10.1111/1750-3841.15548

[5]	Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits Foods, 2021 DOI:10.3390/foods10040771

[6]	Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours Open Access Macedonian Journal of Medical Sciences, 2021 DOI:10.3889/oamjms.2021.6121

[7]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates LWT, 2021 DOI:10.1016/j.lwt.2021.111005

[8]	Consumer preferences and physical evaluation of shortbread stored in different packaging International Journal of Consumer Studies, 2020 DOI:10.1111/ijcs.12579

[9]	Consumer preferences and physical evaluation of shortbread stored in different packaging International Journal of Consumer Studies, 2020 DOI:10.1111/ijcs.12579

[10]	Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits Nutrition & Food Science, 2019 DOI:10.1108/NFS-10-2018-0270

[11]	Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour Quality Assurance and Safety of Crops & Foods, 2019 DOI:10.3920/QAS2018.1376

[12]	A compendium of wheat germ: Separation, stabilization and food applications Trends in Food Science & Technology, 2018 DOI:10.1016/j.tifs.2018.06.001

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