EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES
- 7 October 2010
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 33 (5), 660-677
- https://doi.org/10.1111/j.1745-4557.2010.00346.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Nutritional assessment of cookies supplemented with defatted wheat germFood Chemistry, 2007
- Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flourFood Chemistry, 2005
- Evaluation of antioxidant activity of some plant extracts and their application in biscuitsFood Chemistry, 2004
- The Effect of Barley β-Glucan Fiber Fractions on Starch Gelatinization and Pasting CharacteristicsJournal of Food Science, 2004
- Effects of Guar Galactomannan on Wheat Bread Microstructure and on the and Digestibility of Starch in BreadJournal of Cereal Science, 1996
- Studies on the development of high-protein biscuits from composite floursPlant Foods for Human Nutrition, 1993
- Rapid enzymic assay of insoluble and soluble dietary fiberJournal of Agricultural and Food Chemistry, 1983
- A Quantitative Study of Biscuit MicrostructureStarch ‐ Stärke, 1983
- Calcium oxalate crystals in plantsThe Botanical Review, 1980
- Ultrastructure of Druse Crystal Idioblasts in Leaves of Cercidium floridumAmerican Journal of Botany, 1970