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Publications by Aleem Zaker Md
Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits
Journal of Food Processing & Technology
Related publications
Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Physical and Chemical Attributes of a Defatted Soy Flour Meat Analog
Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour
Journal of Food Processing & Technology
Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties
International Journal of Current Microbiology and Applied Sciences
Effects of Processing Variables and Full Fat Soy Flour on Nutritional and Sensory Properties of Spaghetti Using a Mixture Design Approach
International Journal of Food Sciences and Nutrition
Food Science
Effect of Flaxseed Flour Incorporation on the Physical Properties and Consumer Acceptability of Cereal Bars
Food Science and Technology International
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Effects of Clcium and Magnesium Agents on Physical Properties of Nonglutinous Rice Flour Dough
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Exploitation of Lettuce Waste Flour to Increase Bread Functionality: Effect on Physical, Nutritional, Sensory Properties and on Consumer Response
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Effects of Additives on the Physical Properties of Foxtail Millet (Setaria Italica Beauv.) Flour
Journal of Applied Glycoscience
