Nutritional assessment of cookies supplemented with defatted wheat germ

By M. Arshad, F. Anjum, T. Zahoor. 2007

198 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/0d8b60962c56d463f68da94f5a54bee106c154eb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. C. Rizzello
2. R. Coda
3. L. Nionelli
4. R. Cagno
5. M. Gobbetti

Citations in the corpus

• Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread (2010, background): “Replacement of wheat flour with defatted wheat germ at levels of 0–25% had positive repercussion on the functional and nutritional properties of cookies [23].”