Effect of Incorporation of Wheat Bran, Rice Bran and Banana Peel Powder on the Mesostructure and Physicochemical Characteristics of Biscuits

AuthID
 P-00X-KZK
10
Author(s)
Ayoub, WS
·
Zahoor, I
·
Dar, AH
·
Anjum, N
·
Pandiselvam, R
·
Farooq, S
·
Rusu, AV
·
Trif, M
·
Jeevarathinam, G
Tipo de Documento
Article
Year published
2022
Publicado
in FRONTIERS IN NUTRITION, ISSN: 2296-861X
Volume: 9
Indexing
Wos®
Scopus®
Crossref®6
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36466403
SCOPUS: 2-s2.0-85143314465
Wos: WOS:000892824600001
Source Identifiers
ISSN: 2296-861X
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