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Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds
Citations:
1
References:
28
Abstract
The aim of the present study is to evaluate the nutritional, functional, and sensorial properties of pan bread enriched with oil seeds. Sesame seeds (S), peanut seeds (P), and sunflower seeds (SF) were used in different formulations as amendments for all-purpose wheat flour (WF). Results indicated that the formulations of S1(70%WF+30% S), P1(70%WF+30% P), SF1(70%WF+30%SF) and PS (60% WF+20%P+20% S...
Keywords
Sustainable Development Goals (SDG)
2024
Article
Open Access
2-Y Citation Average
0.712
Language
Country
Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds
Citations:
1
References:
28
Abstract
The aim of the present study is to evaluate the nutritional, functional, and sensorial properties of pan bread enriched with oil seeds. Sesame seeds (S), peanut seeds (P), and sunflower seeds (SF) were used in different formulations as amendments for all-purpose wheat flour (WF). Results indicated that the formulations of S1(70%WF+30% S), P1(70%WF+30% P), SF1(70%WF+30%SF) and PS (60% WF+20%P+20% S...
Keywords
Sustainable Development Goals (SDG)
2024
Article
Open Access
2-Y Citation Average
0.712
Language
Country