Effects of wheat grass powder incorporation on physiochemical properties of muffins

International Journal of Food Properties

Volumn 18, Issue 4, 2015, Pages 785-795

  Rahman, Rashida ^a   Hiregoudar, Sharanagouda ^a   Veeranagouda, M ^a   Ramachandra, C T ^a   Nidoni, Udaykumar ^a   Roopa, R S ^a   Kowalski, Ryan J ^b   Ganjyal, Girish M ^b  

^a UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Fiber; Fiber incorporation; Muffins; Wheat grass

Indexed keywords

FIBERS; FOOD TECHNOLOGY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; DIETARY FIBERS; MUFFINS; PHYSIO-CHEMICAL PROPERTIES; SENSORY TESTING; TOTAL PHENOLIC CONTENT; WHEAT GRASS;

ANTIOXIDANTS;

TRITICUM AESTIVUM;

EID: 84922176608     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.908389     Document Type: Article

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