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Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties.

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Title: Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties.
Authors: Aboshora W; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.; Department of Food Processing Engineering, Faculty of Engineering and Technical Studies, University of El-Imam El-Mahdi, P. O. Box 209, Kosti, Sudan., Yu J; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China., Omar KA; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China., Li Y; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China., Hassanin HAM; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China., Navicha WB; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China., Zhang L; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 2School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.
Source: Journal of food science and technology [J Food Sci Technol] 2019 Mar; Vol. 56 (3), pp. 1328-1336. Date of Electronic Publication: 2019 Feb 13.
Publication Type: Journal Article
Journal Info: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties.
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  Data: <searchLink fieldCode="AU" term="%22Aboshora+W%22">Aboshora W</searchLink>; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.; Department of Food Processing Engineering, Faculty of Engineering and Technical Studies, University of El-Imam El-Mahdi, P. O. Box 209, Kosti, Sudan.<br /><searchLink fieldCode="AU" term="%22Yu+J%22">Yu J</searchLink>; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.<br /><searchLink fieldCode="AU" term="%22Omar+KA%22">Omar KA</searchLink>; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.<br /><searchLink fieldCode="AU" term="%22Li+Y%22">Li Y</searchLink>; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.<br /><searchLink fieldCode="AU" term="%22Hassanin+HAM%22">Hassanin HAM</searchLink>; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.<br /><searchLink fieldCode="AU" term="%22Navicha+WB%22">Navicha WB</searchLink>; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.<br /><searchLink fieldCode="AU" term="%22Zhang+L%22">Zhang L</searchLink>; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 2School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Springer+%28India%29%22">Springer (India) </searchLink><i>Country of Publication: </i>India <i>NLM ID: </i>0056471 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>0022-1155 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221155%22">00221155 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci Technol <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.1007/s13197-019-03605-z
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      – Code: eng
        Text: English
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      – TitleFull: Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties.
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              Text: 2019 Mar
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              Y: 2019
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