Dough rheology and the impact of zinc sulfate on the quality of cookies

Abstract Zinc deficiency is a growing issue in developing countries. Moreover, it is a well-known fact that the bakery products have very low zinc content and the further loss of zinc occurs during milling of wheat and under baking of end products, which makes it hard to produce nutritional bakery p...

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Hauptverfasser:	USMAN, Muhammad, Prasanna Jagannath PATIL, MANZOOR, Muhammad Faisal, BILAL, Muhammad, AHMED, Shabbir, MURTAZA, Mian Anjum, SHAH, Haroon, NAWAZ, Nida, AMJAD, Sohail, ABRAR, Muhammad
Format:	Dataset
Sprache:	eng
Schlagworte:	Food Sciences not elsewhere classified FOS: Other engineering and technologies
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