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Impact of selected dietary fiber source addition level on physicochemical properties, antioxidant activity and cooking quality attributes of fiber enriched pasta / MS thesis

HIMU, NUSRAT SADIA

Impact of selected dietary fiber source addition
level on physicochemical properties, antioxidant
activity and cooking quality attributes of fiber
enriched pasta /
MS thesis - Sher-e-Bangla Agricultural University : Department of Biochemistry and molecular biology, 2024. - xi, 106p. : ill. ; 30 cm.

MS thesis of Department of Biochemistry and molecular biology, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Includes bibliographical reference.

Subjects--Topical Terms:
dietary fiber source
physicochemical properties,

Subjects--Geographic Terms:
cooking quality attributes

Subjects--Facted Index Terms:
fiber enriched pasta

Dewey Class. No.: 574.192 / N943

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