Work

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Year: 2007

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2007.10.001

Authors: C.M. Ajila, K. Leelavathi, U.J.S. Prasada Rao

Institution: Central Food Technological Research Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: closed

Funder: Council of Scientific and Industrial Research, India

OpenAlex ID: W1994059673

FWCI: 3.548

Cites: 53

Cited by: 629

Related to: 10