Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 7, 2014, Pages 827-833

  Srivastava, Prateeti ^a   Indrani, D ^a   Singh, R P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Biscuits; Minerals; Pomegranate peel powder; Rheology

Indexed keywords

LYTHRACEAE; PUNICA GRANATUM;

CHEMISTRY; FLOW KINETICS; FOOD; FOOD ANALYSIS; HUMAN; LYTHRACEAE; NUTRITIONAL VALUE; SCANNING ELECTRON MICROSCOPY; SENSATION; STANDARDS;

FOOD; FOOD ANALYSIS; HUMANS; MICROSCOPY, ELECTRON, SCANNING; NUTRITIVE VALUE; PUNICACEAE; RHEOLOGY; SENSATION;

EID: 84911945890     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.937797     Document Type: Article

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