Development of Gluten-freeCookies Richby Mutiara Nugraheni

Submission date: 14-Jan-2019 04:17PM (UTC+0700)Submission ID: 1063914534File name: Pakistan_Journal_of _Nutrit ion_16_9_659-665.pdf (544.76K)Word count: 4722Character count: 25545

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Development of Gluten-free Cookies RichORIGINALITY REPORT

PRIMARY SOURCES

ifrj.upm.edu.myInternet Source

Submitted to Universitas RiauStudent Paper

www.foodandnutritionjournal.orgInternet Source

Yueh Fang Cheng, Rajeev Bhat. "Functional,physicochemical and sensory properties ofnovel cookies produced by utilizingunderutilized jering (Pithecellobium jiringaJack.) legume flour", Food Bioscience, 2016Publicat ion

www.cogentoa.comInternet Source

Raida Zouari, Souhail Besbes, SemiaEllouze-Chaabouni, Dhouha Ghribi-Aydi."Cookies from composite wheat–sesamepeels f lours: Dough quality and effect ofBacillus subtilis SPB1 biosurfactant addition",Food Chemistry, 2016Publicat ion

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Submitted to Higher Education CommissionPakistanStudent Paper

onlinelibrary.wiley.comInternet Source

www.location-net.comInternet Source

link.springer.comInternet Source

maxwellsci.comInternet Source

Submitted to Wageningen UniversityStudent Paper

krishikosh.egranth.ac.inInternet Source

Aleksandra Torbica, Miroslav Hadnađev,Tamara Dapčević Hadnađev. "Rice andbuckwheat f lour characterisation and itsrelation to cookie quality", Food ResearchInternational, 2012Publicat ion

Bram Pareyt, Faisal Talhaoui, GreetKerckhofs, Kristof Brijs, Hans Goesaert,Martine Wevers, Jan A. Delcour. "The role ofsugar and fat in sugar-snap cookies:Structural and textural properties", Journal ofFood Engineering, 2009

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Publicat ion

Hanna Khouryieh. "Physical and sensorycharacteristics of cookies prepared withflaxseed flour", Journal of the Science ofFood and Agriculture, 2012Publicat ion

Submitted to Lovely Professional UniversityStudent Paper

Gianluca Giuberti, Gabriele Rocchetti,Samantha Sigolo, Paola Fortunati, LuigiLucini, Antonio Gallo. "Exploitation of alfalfaseed ( Medicago sativa L.) f lour into gluten-free rice cookies: Nutritional, antioxidant andquality characteristics", Food Chemistry,2018Publicat ion

Amaral, Olga, Catarina S. Guerreiro, AnaGomes, and Marília Cravo. "Resistant starchproduction in wheat bread: effect ofingredients, baking conditions and storage",European Food Research and Technology,2016.Publicat ion

cora.ucc.ieInternet Source

pubs.sciepub.comInternet Source

Camino M. Mancebo, Patricia Rodriguez,

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Manuel Gómez. "Assessing rice f lour-starch-protein mixtures to produce gluten freesugar-snap cookies", LWT - Food Scienceand Technology, 2016Publicat ion

www.estij.orgInternet Source

Parvinder Kaur, Poorva Sharma, VikasKumar, Anil Panghal, Jasleen Kaur, YogeshGat. "Effect of addition of f laxseed flour onphytochemical, physicochemical, nutritional,and textural properties of cookies", Journalof the Saudi Society of Agricultural Sciences,2017Publicat ion

mro.massey.ac.nzInternet Source

Mancebo, Camino M., Javier Picón, andManuel Gómez. "Effect of f lour properties onthe quality characteristics of gluten freesugar-snap cookies", LWT - Food Scienceand Technology, 2015.Publicat ion

Chauhan, Arti, D.C. Saxena, and SukhcharnSingh. "Total dietary f ibre and antioxidantactivity of gluten free cookies made from rawand germinated amaranth (Amaranthus spp.)f lour", LWT - Food Science and Technology,2015.

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Publicat ion

www.ciiscam.orgInternet Source

goescholar.uni-goettingen.deInternet Source

id.123dok.comInternet Source

www.scialert.netInternet Source

S. Lockyer, A. P. Nugent. "Health effects ofresistant starch", Nutrition Bulletin, 2017Publicat ion

dro.dur.ac.ukInternet Source

Norlelawati Arif in. "Relationship betweentextural properties and sensory qualities ofcookies made from medium- and long-chaintriacylglycerol-enriched margarines", Journalof the Science of Food and Agriculture, 2010Publicat ion

Isabelle Defloor. "Physico-ChemicalProperties of Cassava Starch", Starch -Stärke, 03/1998Publicat ion

ijoear.comInternet Source

www.idosi.orgInternet Source

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Farzana, Tasnim, and Suman Mohajan."Effect of incorporation of soy f lour to wheatflour on nutritional and sensory quality ofbiscuits fortif ied with mushroom", FoodScience & Nutrition, 2015.Publicat ion

www.allergyfreecooking.netInternet Source

digital.library.adelaide.edu.auInternet Source

Ambar Pertiwinin, Dianita Juli Hapsari, PalupiRatnaningr, Asih Kurniawati, Rochijan .,Ramdhan Dwi Nugroh. "Effects of AddingChicken Blood Meal and Fishmeal to SludgeBiogas as White Oyster Mushroom Media",Pakistan Journal of Biological Sciences, 2018Publicat ion

P. Vasanthakumari, R. Jaganmohan."Process development and formulation ofmulti-cereal and legume cookies", Journal ofFood Processing and Preservation, 2018Publicat ion

Naseer Ahmad Bhat, Afshan MumtazHamdani, F. A. Masoodi. "Development offunctional cookies using saffron extract",Journal of Food Science and Technology,

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2018Publicat ion

B Dave Oomah. "Flaxseed as a functionalfood source", Journal of the Science of Foodand Agriculture, 2001Publicat ion

FINAL GRADE

/100

Development of Gluten-free Cookies RichGRADEMARK REPORT

GENERAL COMMENTS

Instructor

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