M
Masood Sadiq Butt
Researcher at University of Agriculture, Faisalabad
Publications - 250
Citations - 8072
Masood Sadiq Butt is an academic researcher from University of Agriculture, Faisalabad. The author has contributed to research in topics: Chemistry & Bran. The author has an hindex of 40, co-authored 234 publications receiving 6507 citations.
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Gluten quality prediction and correlation studies in spring wheats
TL;DR: Gluten, “cohesive, viscoelastic, proteinaceous material prepared as a by-product of the starch isolation from wheat flour” and the storage and dough-forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products.
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Bioavailability and storage stability of vitamin A fortificant (retinyl acetate) in fortified cookies
TL;DR: It was concluded that vitamin A significantly affects growth and body functioning of rats and cookies fortified with 257.85 μg (45% RDA) of retinol acetate can be used effectively to overcome vitamin A deficiency in the children.
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Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks
TL;DR: This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment and Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs.
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Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour
TL;DR: In this article, a small semi-trained panel and a 75-member consumer panel were evaluated for physical characteristics and sensory quality of cookies made with 5, 10, 15, 20 or 25% deblating maize germ (DMG) for making cookies.
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Development of minerals‐enriched brown flour by utilizing wheat milling by‐products
TL;DR: Brown flour was developed by incorporating different proportions of wheat bran, i.e. 0, 5, 10, 15 and 20 percent into the residual flour (milling byproduct of pizza flour) as mentioned in this paper.