Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5799-5807

  Ahmad, Mudasir ^a   Baba, Waqas N ^a   A Wani, Touseef ^a   Gani, Asir ^b   Gani, Adil ^a   Shah, Umar ^a   Wani, S M ^a   Masoodi, F A ^a  

^a UNIVERSITY OF KASHMIR   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Cookies; DPPH; Functional properties; Green Tea; Reducing Power; Wheat Flour

Indexed keywords

THERMOANALYSIS; WATER ABSORPTION;

COOKIES; DPPH; FUNCTIONAL PROPERTIES; GREEN TEA; REDUCING POWER; WHEAT FLOURS;

SENSORY ANALYSIS;

TRITICUM AESTIVUM;

EID: 84940093275     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1701-3     Document Type: Article

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