Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6334-6344

  Jan, Ulfat ^a   Gani, Adil ^a   Ahmad, Mudasir ^a   Shah, Umar ^a   Baba, Waqas N ^a   Masoodi, F A ^a   Maqsood, Sajid ^b   Gani, Asir ^c   Wani, Idress Ahmed ^a   Wani, S M ^a  

^a UNIVERSITY OF KASHMIR   (India)

^b UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^c GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Antioxidant properties; Buckwheat; Functional properties; Wheat flour

Indexed keywords

ANTIOXIDANTS; BLENDING; PLANTS (BOTANY); SENSORY ANALYSIS;

ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; BUCKWHEAT; FUNCTIONAL PROPERTIES; NON-ENZYMATIC BROWNING; OVERALL ACCEPTABILITY; QUALITY CHARACTERISTIC; WHEAT FLOURS;

CROPS;

EID: 84942192690     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1773-8     Document Type: Article

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