Formulation and evaluation of cereal-based breads fortified with natural prebiotics from green banana, moringa leaves powder and soya powder

Author:

Bonik Shuvonkar Kangsha,Tamanna Sumita Tabassum,Happy Tapsia Arefin,Haque Md. Nazmul,Islam ShahriarORCID,Faruque Md. Omar

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. AOAC 2005. Official methods of analysis 18th Ed. Suite 500, 481 North Frederick Avenue, Gaithersburg, Maryland 20877- 2417, USA: AOAC International 2005.

2. Utilization of banana and pomogranate peel flour in fortification of bread;Bandal;International Journal of Engineering Research and Technology,2014

3. Pulses for bread fortification: A necessity or a choice?;Boukid;Trends in Food Science and Technology,2019

4. Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours;Dapčević-Hadnađev;Discover Food,2022

5. Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste;Dauda;Lwt - Food Science and Technology,2018

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