Investigation on physicochemical and sensory evaluation of cookies substituted with papaya pulp flour

Journal of Food Quality

Volumn 38, Issue 3, 2015, Pages 175-183

  Varastegani, Boshra ^a   Zzaman, Wahidu ^a,b   Yang, Tajul A ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b SHAHJALAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Bangladesh)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BAKERIES; BAKERY PRODUCTS; FIBERS; NUTRITION; PLUTONIUM COMPOUNDS; SENSORY ANALYSIS; STARCH; WATER QUALITY;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS; NUTRITIONAL PROPERTIES; OVERALL ACCEPTABILITY; SOLUBLE DIETARY FIBER; WATER HOLDING CAPACITY;

FLUORINE COMPOUNDS;

CARICA PAPAYA; TRITICUM AESTIVUM;

EID: 84930278142     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12129     Document Type: Article

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