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[1]
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Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread
Journal of Food Quality,
2023
DOI:10.1155/2023/4473000
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[2]
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Physico-chemical and sensorial properties of biscuits supplemented with date powder
Acta Horticulturae,
2023
DOI:10.17660/ActaHortic.2023.1371.49
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[3]
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Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins
Journal of Food Science and Technology,
2022
DOI:10.1007/s13197-021-05236-9
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[4]
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Study the Effects of replacement different percentages of pomegranate peels in the manufacture of cookies and its impact on the chemical, physical, sensory properties and antioxidant activity of the produced cookies
Tikrit journal for agricultural sciences,
2021
DOI:10.25130/tjas.21.1.13
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[5]
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Male date palm flower powder: Effect of incorporation on physico‐chemical, textural, and sensory quality of biscuits
Journal of Food Processing and Preservation,
2020
DOI:10.1111/jfpp.14687
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[6]
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Investigation of the changes in bran mineral content according to the years and growth conditions in bread wheat genotypes
International Journal of Agriculture, Environment and Food Sciences,
2020
DOI:10.31015/jaefs.2020.3.7
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[7]
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Biscuit baking: A review
LWT,
2020
DOI:10.1016/j.lwt.2020.109726
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[8]
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Investigation of the changes in bran mineral content according to the years and growth conditions in bread wheat genotypes
International Journal of Agriculture Environment and Food Sciences,
2020
DOI:10.31015/jaefs.2020.3.7
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[9]
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Climate Change and Agriculture in India: Impact and Adaptation
2019
DOI:10.1007/978-3-319-90086-5_6
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[10]
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Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety
Potravinarstvo Slovak Journal of Food Sciences,
2018
DOI:10.5219/888
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[11]
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Development and quality evaluation of health-promoting functional carabeef cookies
British Food Journal,
2018
DOI:10.1108/BFJ-02-2017-0073
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[12]
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Whole wheat cookies fortified with composite mix– A novel food
AGRICULTURE UPDATE,
2017
DOI:10.15740/HAS/AU/12.TECHSEAR(5)2017/1454-1458
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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
Food and Nutrition Sciences,
2017
DOI:10.4236/fns.2017.82012
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[14]
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Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta
Potravinarstvo Slovak Journal of Food Sciences,
2017
DOI:10.5219/743
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Effect of hydrated apple powder on dough rheology and cookies quality
Potravinarstvo Slovak Journal of Food Sciences,
2016
DOI:10.5219/597
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[16]
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Bacterial xylanases: biology to biotechnology
3 Biotech,
2016
DOI:10.1007/s13205-016-0457-z
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[17]
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Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies
Quality Assurance and Safety of Crops & Foods,
2016
DOI:10.3920/QAS2015.0706
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[18]
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Nutritional and anti-nutritional composition of date palm (Phoenix dactylifera L.) fruits sold in major markets of Minna Niger State, Nigeria
African Journal of Pure and Applied Chemistry,
2015
DOI:10.5897/AJPAC2015.0643
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[19]
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Modulation of xylanase production from alkaliphilic Bacillus pumilus VLK-1 through process optimization and temperature shift operation
3 Biotech,
2014
DOI:10.1007/s13205-013-0160-2
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[20]
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Nutritional assessment and antioxidant analysis of 22 date palm (Phoenix dactylifera) varieties growing in Sultanate of Oman
Asian Pacific Journal of Tropical Medicine,
2014
DOI:10.1016/S1995-7645(14)60294-7
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[21]
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Dates
2013
DOI:10.1002/9781118292419.ch8
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[22]
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Dates
2013
DOI:10.1002/9781118292419.ch8
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