Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies

Food Research International

Volumn 50, Issue 2, 2013, Pages 704-709

  Sharma, Pankaj ^a   Velu, V ^a   Indrani, D ^a   Singh, R P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant; Cookies; Neutraceutical; Nutrition; Rheology; Tinospora cordifolia

Indexed keywords

ANTI DIABETICS; ANTI-INFLAMMATORIES; BREAKING STRENGTH; COOKIES; DIETARY FIBERS; FARINOGRAPHS; GELATINIZATION TEMPERATURE; GUDUCHI; NEUTRACEUTICAL; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL PROPERTIES; PEAK VISCOSITIES; RADICAL SCAVENGING ACTIVITY; RHEOLOGICAL CHARACTERISTICS; SENSORY EVALUATION; SPREAD RATIO; TINOSPORA CORDIFOLIA; WHEAT FLOURS;

ANTIOXIDANTS; GELATION; NUTRITION; RHEOLOGY;

FOOD PROCESSING;

TINOSPORA; TINOSPORA CORDIFOLIA; TRITICUM AESTIVUM;

EID: 84874303614     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.03.002     Document Type: Article

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