Nutritional characterization and food value addition properties of dehydrated spinach powder

Nutritional characterization and food value addition properties of dehydrated spinach powder

Abstract This study aimed at investigating the physicochemical and bread‐making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality att...

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Bibliographic Details
Main Authors: Muhammad Waseem, Saeed Akhtar, Muhammad Faisal Manzoor, Asif A. Mirani, Zulfiqar Ali, Tariq Ismail, Nazir Ahmad, Emad Karrar
Format: Article
Language:English
Published: Wiley 2021-02-01
Series:Food Science & Nutrition
Subjects:
dough rheology
spinach powder
supplementation
unleavened bread
wheat flour
Online Access:https://doi.org/10.1002/fsn3.2110

Internet

https://doi.org/10.1002/fsn3.2110

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