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1دورية أكاديمية
المؤلفون: Syed Muhammad Ghufran Saeed, Sidra Tayyaba, Syed Arsalan Ali, Sania Tayyab, Syed Asad Sayeed, Rashida Ali, Lubna Mobin, Shahina Naz
المصدر: CyTA - Journal of Food, Vol 18, Iss 1, Pp 624-634 (2020)
مصطلحات موضوعية: biscuit, lotus root flour, dough rheology, antioxidant activity, scanning electron microscopy, texture, sensory properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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المؤلفون: Sidra Tayyaba, Shahina Naz, Syed Muhammad Ghufran Saeed, Rashida Ali, Lubna Mobin, Syed Asad Sayeed, Sania Tayyab, Syed Arsalan Ali
المصدر: CyTA-Journal of Food, Vol 18, Iss 1, Pp 624-634 (2020)
مصطلحات موضوعية: 030309 nutrition & dietetics, General Chemical Engineering, Lotus, Nelumbo nucifera, antioxidant activity, lcsh:TX341-641, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, sensory properties, Food science, dough rheology, 0303 health sciences, biology, lcsh:TP368-456, Lotus root, biscuit, 04 agricultural and veterinary sciences, General Chemistry, lotus root flour, biology.organism_classification, 040401 food science, lcsh:Food processing and manufacture, texture, lcsh:Nutrition. Foods and food supply, scanning electron microscopy, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43748023f6891462c879233100fa7d09Test
https://doaj.org/article/bc9249dc2c0b4eb0ab89dbe49a0f5e95Test