A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits

Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits

(2012) Crassina A. Shimray et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

(2012) Laura Okpala et al.   Food Science & Nutrition

Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

(2011) Shivani Bansal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies

(2011) Nirmala Metwal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

(2011) Diana June Frost et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

(2011) Ritika B. Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

PHYSICOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF CELERY SEED SPENT RESIDUE AND INFLUENCE OF ITS ADDITION ON QUALITY OF BISCUITS

(2011) H.B. SOWBHAGYA et al.   JOURNAL OF TEXTURE STUDIES

MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS

(2010) D. INDRANI et al.   JOURNAL OF TEXTURE STUDIES

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

(2010) D. Indrani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

(2008) M.S. Izydorczyk et al.   FOOD RESEARCH INTERNATIONAL