Enhancement of biofunctional properties, sensory attributes, and shelf life of flatbread by incorporating red bell pepper ( <i>Capsicum annuum</i> L.)-Reference-Cited by-同舟云学术

Enhancement of biofunctional properties, sensory attributes, and shelf life of flatbread by incorporating red bell pepper ( Capsicum annuum L.)

Published:2022-10-05 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kaur Akashdeep¹,Aggarwal Poonam¹,Kaur Navjot¹^ORCID,Kaur Sukhpreet¹

Affiliation:

1. Department of Food Science and Technology Punjab Agricultural University Ludhiana India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17220

Reference31 articles.

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3. Effect of shortening replacement with nutrim oat bran on chemical and physical properties of shortened cakes;Dadkhah A.;Annals of Biological Research,2012

4. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

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