Muhammad Farooq1*, Allah Rakha2,Jawad Ul Hassan2, Iftikhar Ahmed Solangi1, A. Shakoor3, Muhammad Bakhtiar4, Muhammad Noman Khan5,Shoaib Khan5, Ibrar Ahmad6, Shabir Ahmed7 andWang Yunyang1*
...om powder was added into muffins to improve nutritious and dietetic status of muffin. To achieve desired objective mushroom powder was mixed with wheat flour to improve sensory attributes of muffins. The proximate analysis of mushroom based powder and wheat flour was also performed. After this loaf weight and volume, structural examination, sensual attributes of muffin were also performed. The effect of mushroom powder on mo...
Julieta M Lopez-Martinez and Imran Ahmad*
... products such as bread, muffins, cookies, pasta, breakfast, beer, and beef. This comprehensive review is focused on the important aspects of amaranth such as the taxonomic and origin, proximal composition, phytochemical composition, and amaranth as food ingredient added to common foods....
