Hasil Pencarian - Abid Hasnain

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  1. 1
    Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread

    Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread oleh Remal Mansoor, Tahira Mohsin Ali, Abid Hasnain

    Diterbitkan 2021-06-01
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  2. 2
    Antibiotic susceptibility and antibacterial activity of neutralized cell-free supernatant of Lactobacillus rhamnosusMT539286 against Foodborne and Clinical pathogens.

    Antibiotic susceptibility and antibacterial activity of neutralized cell-free supernatant of Lactobacillus rhamnosusMT539286 against Foodborne and Clinical pathogens. oleh Muffrah Hasan, Afsheen Arif, Abid Hasnain, Tanveer Abbas

    Diterbitkan 2020-12-01
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  3. 3
    Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens

    Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens oleh Ayeza Naeem, Tanveer Abbas, Tahira Mohsin Ali, Abid Hasnain

    Diterbitkan 2018-01-01
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  4. 4
    Impact of barley flour addition on dough rheology, glycemic index, textural and sensory characteristics of taftaan flat bread

    Impact of barley flour addition on dough rheology, glycemic index, textural and sensory characteristics of taftaan flat bread oleh Remal Mansoor, Tahira Mohsin Ali, Saqib Arif, Muhammad Saeed, Abid Hasnain

    Diterbitkan 2022-10-01
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  5. 5
    Effects of onion peel extract on bioactive components, textural and sensory characteristics of chickpea‐based fried snack

    Effects of onion peel extract on bioactive components, textural and sensory characteristics of chickpea‐based fried snack oleh Nabia Siddiqui, Tahira Mohsin Ali, Natasha Abbas Butt, Tanveer Abbas, Abid Hasnain

    Diterbitkan 2023-09-01
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  6. 6
    Functional, antioxidant, and sensory properties of a ready‐to‐eat wheat flour snack incorporated with germinated legume flour

    Functional, antioxidant, and sensory properties of a ready‐to‐eat wheat flour snack incorporated with germinated legume flour oleh Dur‐e‐shahwar Sattar, Tahira Mohsin Ali, Umed Ali Soomro, Abid Hasnain

    Diterbitkan 2023-09-01
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  7. 7
    Comparative study on effects of adding germinated and non‐germinated legumes on bioactive components, antioxidant, textural and sensory characteristics of cereal flakes

    Comparative study on effects of adding germinated and non‐germinated legumes on bioactive components, antioxidant, textural and sensory characteristics of cereal flakes oleh Dur‐e‐shahwar Sattar, Ayesha tul Fauqiha, Mwanasiti Mohamed, Tahira Mohsin Ali, Abid Hasnain

    Diterbitkan 2021-01-01
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