Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes
Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Rashida Ali, Syed Asad Sayeed, Lubna Mobin, Raheel Ahmed
Topics & Concepts
Food scienceChemistryGlutenVignaStarchWheat flourGluten freeAbsorption of waterBotanyBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsPhytochemicals and Antioxidant Activities