Journal of Food Processing & Technology

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De Pilli T. Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods. Food Control. 2020 Aug 1;114:107273.

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

Kumar KA, Sharma GK, Anilakumar KR. Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit. Journal of food science and technology. 2019 Feb;56(2):746-53.

Prabha PH, Ranganathan TV. Process optimization for evaluation of barrier properties of tapioca starch based biodegradable polymer film. International journal of biological macromolecules. 2018 Dec 1;120:361-70.

Lakra P, Sehgal S, Gahlawat IN, Dabas MW. Use of products developed from potato flour, defatted soy flour and corn flour in combating malnutrition. Integrated Journal of Social Sciences. 2018 Jul 25;5(2):47-50.

Adeyeye OA, Sadiku ER, Reddy AB, Ndamase AS, Makgatho G, Sellamuthu PS, Perumal AB, Nambiar RB, Fasiku VO, Ibrahim ID, Agboola O. The use of biopolymers in food packaging. InGreen Biopolymers and their Nanocomposites 2019 (pp. 137-158). Springer, Singapore.

Kumar KA, Sharma GK, Khan MA, Semwal AD. A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits. Journal of Food Measurement and Characterization. 2016 Jun 1;10(2):274-82.

Avramescu SM, Butean C, Popa CV, Ortan A, Moraru I, Temocico G. Edible and functionalized films/coatings—Performances and perspectives. Coatings. 2020 Jul;10(7):687.

Oyeleke GO, Ojo A, Ajao FD, Adetoro RO. Development and analysis of blended pineapple-watermelon ready-to-drink (RTD) juice. Journal of Environmental science, toxicology and food technology. 2013;4(6):22-4.

Olunlade BA, Adeola AA, Anuoluwapo AO. Microbial profile of maize-pigeon pea biscuit in storage. Fountain Journal of Natural and Applied Sciences. 2013 Dec 31;2(2).

Olunlade BA, Adeola AA, Anuoluwapo AO. Microbial profile of maize-pigeon pea biscuit in storage. Fountain Journal of Natural and Applied Sciences. 2013 Dec 31;2(2).

Sadeghizadeh-Yazdi J, Habibi M, Kamali AA, Banaei M. Application of edible and biodegradable starch-based films in food packaging: a systematic review and meta-analysis. Current research in nutrition and food science journal. 2019 Dec 25;7(3):624-37.

VUJI? L, VITALI ?EPO DU, ŠEBE?I? B, DRAGOJEVI? IV. Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits. Journal of Food & Nutrition Research. 2014 Jun 1;53(2).

Nazari M, Majdi H, Milani M, Abbaspour-Ravasjani S, Hamishehkar H, Lim LT. Cinnamon nanophytosomes embedded electrospun nanofiber: Its effects on microbial quality and shelf-life of shrimp as a novel packaging. Food Packaging and Shelf Life. 2019 Sep 1;21:100349.

Kar S, Mukherjee A, Ghosh M, Bhattacharyya DK. Utilization of Moringa leaves as valuable food ingredient in biscuit preparation. International Journal of Applied Sciences and Engineering. 2013;1(1):29-37.

Padhi EM, Ramdath DD, Carson SJ, Hawke A, Blewett HJ, Wolever TM, Vella D, Seetharaman K, Duizer LM, Duncan AM. Liking of soy flour muffins over time and the impact of a health claim on willingness to consume. Food Research International. 2015 Nov 1;77:491-7.

Arumsari I, Mäkynen K, Adisakwattana S, Ngamukote S. Effects of Different Cooking Methods and Palm Oil Addition on the Bioaccessibility of Beta-Carotene of Sweet Leaf (Sauropus androgynous). Journal of nutritional science and vitaminology. 2020;66(Supplement):S202-5.

Kumar KA, Sharma GK, Khan MA, Govindaraj T, Semwal AD. Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits. Journal of Food Science and Technology. 2015 Dec;52(12):7759-70.

Jauharah MA, Rosli WW, Robert SD. Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder. Sains malaysiana. 2014 Jan 1;43(1):45-52.