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The Scientific World Journal
Volume 2012 (2012), Article ID 518702, 10 pages
http://dx.doi.org/10.1100/2012/518702
Research Article

Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Received 13 January 2012; Accepted 6 March 2012

Academic Editors: M. Allman-Farinelli and D. Engeset

Copyright © 2012 Muhammad Nadeem et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [4 citations]

The following is the list of published articles that have cited the current article.

  • Shaheen, Nadeem, Kauser, Mueen-ud-Din, and Mahmood, “Preparation and nutritional evaluation of date based fiber enriched fruit bars,” Pakistan Journal of Nutrition, vol. 12, no. 12, pp. 1061–1065, 2014. View at Publisher · View at Google Scholar
  • Seema Patel, “Emerging trends in nutraceutical applications of whey protein and its derivatives,” Journal of Food Science and Technology, 2015. View at Publisher · View at Google Scholar
  • Byrappa Vasu Pallavi, Ramakrishna Chetana, Ramaswamy Ravi, and Sunkireddy Yella Reddy, “Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes,” Journal Of Food Science And Technology-Mysore, vol. 52, no. 3, pp. 1663–1669, 2015. View at Publisher · View at Google Scholar
  • Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Saqib Jabbar, Farhan Ahmad Atif, and Xiaoxiong Zeng, “Effect of Protein Addition on the Physicochemical and Sensory Properties of Fruit Bars,” Journal of Food Processing and Preservation, 2015. View at Publisher · View at Google Scholar