Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads
J Aslam, A Hussain, G Mueen Ud-Din… - … in Sustainable Food …, 2023 - frontiersin.org
Introduction Flours from cereal grains have the potential to be used in the production of
bakery products, especially breads, and the addition of other non–wheat plant materials in …
bakery products, especially breads, and the addition of other non–wheat plant materials in …
[PDF][PDF] Comparison of different techno-functional properties of raw lemon pomace and lemon pomace powder, and development of nutritional biscuits by incorporation …
A Hussain, T Kauser, J Aslam, MY Quddoos, A Ali… - 2023 - researchgate.net
Lemon is one among the fruits of a highly respectable class known as citrus, well known for
its nutritious juice and beverage products, rich with a range of micro and macro elements …
its nutritious juice and beverage products, rich with a range of micro and macro elements …
[HTML][HTML] Physicochemical, nutritional and organoleptic characteristics of cookies based on water chestnut (Trapa natans) and wheat
The water chestnut flour has massive potential to replace the white flour for the development
of value-added food products. In the present research work water chestnut flour was …
of value-added food products. In the present research work water chestnut flour was …
[PDF][PDF] Jawed Aslam, Ashiq Hussain*, Ghulam Mueen Ud-Din, Tusneem Kausar, Tahira Siddique 2, Khurram Kabir 3, Faiza Iftikhar Gorsi, Haseeb Haroon, Rizwan …
J Aslam - 2023 - researchgate.net
Methods: In this research work, barley grains were converted into barley malt flour (BMF), by
adopting a series of processes, including steeping, germination, kilning, drying and milling …
adopting a series of processes, including steeping, germination, kilning, drying and milling …