Journal of Food Processing & Technology

Noutfia Y, Alem C, Filali Zegzouti Y. Assessment of physico?chemical and sensory properties of two date (Phoenix dactylifera L.) cultivars under commercial cold storage conditions. Journal of Food Processing and Preservation. 2019 Dec;43(12):e14228.

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Ranjha MM, Amjad S, Ashraf S, Khawar L, Safdar MN, Jabbar S, Nadeem M, Mahmood S, Murtaza MA. Extraction of polyphenols from apple and pomegranate peels employing different extraction techniques for the development of functional date bars. International Journal of Fruit Science. 2020 Sep 21;20(sup3):S1201-21.

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Pawde S, Talib MI, Parate VR. Development of Fiber-Rich Biscuit by Incorporating Dragon Fruit Powder. International Journal of Fruit Science. 2020 Sep 21;20(sup3):S1620-8.

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Szab?owska E, Ta?ska M. Acorn flour properties depending on the production method and laboratory baking test results: A review. Comprehensive Reviews in Food Science and Food Safety. 2021 Jan;20(1):980-1008.

Yuan Y, Cui C, Liu H, Li X, Cao Y, Zhang Y, Yan H. Effects of oxidation and hydrolysis of frying oil on MCPD esters formation in Chinese fried dough sticks. LWT. 2022 Jan 15;154:112576.

Sandhu PP, Bains K, Singla G, Sangwan RS. Nutritional and functional properties of defatted, debittered and off-flavour free high protein guar (Cyamopsis tetragonoloba) meal flour. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. 2019 Jun;89(2):695-701.

Oh I, Park Y, Lee S. Effect of turanose on the rheology and oil uptake of instant fried noodles. International Journal of Food Science & Technology. 2020 Mar;55(3):1336-42.

Smarzy?ski K, Sarbak P, Kowalczewski P?, Ró?a?ska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz ?, Nowicki M, Lewandowicz J. Low-Field NMR study of shortcake biscuits with cricket powder, and their nutritional and physical characteristics. Molecules. 2021 Jan;26(17):5417.

Zhou R, Sun J, Qian H, Li Y, Zhang H, Qi X, Wang L. Effect of the frying process on the properties of gluten protein of you-tiao. Food chemistry. 2020 Apr 25;310:125973.

Bhavsar GJ, Sawate AR, Kshirsagar RB. Effect of replacement of refined wheat flour with buckwheat flour on quality characteristics of cookies. The Indian Journal of Nutrition and Dietetics. 2015 Mar 1;52(1):88-96.

Abdel-Gawad AS, Rashwan MR, El-Naggar EA, Hassan MA. Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity. ASSIUT J. Agric. Sci. 2016;47:430-42.

Adjouman Yao D, Nindjin C, Konan Brou R, Coulibaly S, Amani N'Guessan G, Sindic M, Tetchi Fabrice A. Effect of glycerol, peanut oil and soybean lecithin contents on the properties of biodegradable film of improved cassava starches from Côte d’Ivoire. International Journal of Environment, Agriculture and Biotechnology. 2018;3(4).

Anitha S, Ramya H, Ashwini A. Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies. Int J Commun Syst. 2020;8(4):1030-5.

Kathiresan S, Lasekan O. Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya. CyTA-Journal of Food. 2019 Jan 1;17(1):365-74.

Soni N, Kulkarni AS, Patel L. Studies on development of high protein cookies. IJCS. 2018;6(6):439-44.