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International Journal of Food Properties Volume 26, 2023 - Issue 1
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Research Article

Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.)

Syed Muhammad Ghufran Saeeda Department of Food Science and Technology, University of Karachi, Karachi, PakistanORCID Iconhttps://orcid.org/0000-0002-2557-0347View further author information
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Syed Arsalan Alia Department of Food Science and Technology, University of Karachi, Karachi, PakistanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2422-3914View further author information
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Javeria Naza Department of Food Science and Technology, University of Karachi, Karachi, PakistanView further author information
,
Manahil Mirzab Department of Quality Assurance, English Biscuit Manufacturers PVT Ltd, Karachi, PakistanView further author information
,
Manal Fawzy Elkhadragyc Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiaView further author information
,
Hany Mohamed Yehiad Food Science and Nutrition Department, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia;e Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Helwan, EgyptView further author information
&
Angelo Maria Giuffrèf Dipartimento di AGRARIA, Università Degli Studi ‘Mediterranea’ di Reggio Calabria, Reggio Calabria, ItalyORCID Iconhttps://orcid.org/0000-0002-4663-8056View further author information
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Pages 2055-2077 | Received 08 May 2023, Accepted 25 Jul 2023, Published online: 01 Aug 2023

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