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Author/Creator Sayeed, Syed Asad

2. Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties. Issue 1 (1st January 2020)

Authors:
Saeed, Syed Muhammad Ghufran; Tayyaba, Sidra; Ali, Syed Arsalan; Tayyab, Sania; Sayeed, Syed Asad; Ali, Rashida; Mobin, Lubna; Naz, Shahina
Journal:
CyTA: journal of food
Issue:
Volume 18:Issue 1(2020)
Page Start:
624
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

3. Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits. Issue 3 (19th January 2021)

Authors:
Saeed, Syed Muhammad Ghufran; Urooj, Saman; Ali, Syed Arsalan; Ali, Rashida; Mobin, Lubna; Ahmed, Rahil; Sayeed, Syed Asad
Journal:
Journal of food processing and preservation
Issue:
Volume 45:Issue 3(2021)
Page Start:
n/a
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

4. Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes. Issue 4 (6th August 2020)

Authors:
Saeed, Syed Muhammad Ghufran; Ali, Syed Arsalan; Ali, Rashida; Naz, Shahina; Sayeed, Syed Asad; Mobin, Lubna; Ahmed, Raheel
Journal:
Legume Science
Issue:
Volume 2:Issue 4(2020)
Page Start:
n/a
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗