Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by T. Bindhya Dhanesh
Effect of Storage on the Quality of Value Added Snacks Developed Using Partially Defatted Peanut Cake Flour and Fenugreek Leaves Powder
International Journal of Current Microbiology and Applied Sciences
Related publications
Study of the Storage of Wholemeal and Partially Defatted Baru Flour in Bioriented Polypropylene Packing
Agrarian
Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality
International Journal of Nutrition and Food Sciences
Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality
Zagazig Journal of Agricultural Research
The Influence of the Flour of Partially Defatted Oil Seeds and Artichoke on Rye Bread Staling
Scientific Works of National University of Food Technologies
Effect of Natural Antioxidant of Cake Quality During Storage
Arab Universities Journal of Agricultural Sciences
Influence of Defatted Mango Kernel Seed Flour Addition on the Rheological Characteristics and Cookie Making Quality of Wheat Flour
Food Science and Nutrition
Food Science
Bioactive and Physicochemical Properties of Wild Fruit Powder Added Sponge Cake
Food and Health
"Development and Organoleptic Evaluation of Sweet Biscuits Formulated by Using Wheat Flour, Barley Flour and Germinated Fenugreek Seed Powder for Diabetics"
Interventions in Obesity & Diabetes
Effect of Storage Temperature and Periods on Some Characteristics of Wheat Flour Quality
Food and Nutrition Sciences
