The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products

Research Article | Open AccessVolume 5 | Issue 3-4 | Paper 10 | https://doi.org/10.15228/ANST.2025.v05.i03-4.p10 The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products Fazia GhaffarDepartment of Food & Nutrition Sciences, College of Home Economics, University of Peshawar, KPK, Pakistan Romesa SajjadDepartment of Food & Nutrition […]

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Publication Details

Journal
Journal Advances of Nutrition Science and Technology
Published
2025-05-22
DOI
https://doi.org/10.15228/anst.2025.v05.i03-4.p10
Citations
1
Primary Topic
Phytase and its Applications
Type
article
Field-Weighted Citation Impact
1.75
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article

The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products

Fazia Ghaffar, Romesa Sajjad
1 citations
Journal Advances of Nutrition Science and Technology
Phytase and its Applications
1.75
article

The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products

Fazia Ghaffar, Romesa Sajjad
article en
1 citations

Abstract

Research Article | Open AccessVolume 5 | Issue 3-4 | Paper 10 | https://doi.org/10.15228/ANST.2025.v05.i03-4.p10 The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products Fazia GhaffarDepartment of Food & Nutrition Sciences, College of Home Economics, University of Peshawar, KPK, Pakistan Romesa SajjadDepartment of Food & Nutrition […]

Journal Advances of Nutrition Science and TechnologyVol. 5(3-4)
Zero hunger
Openalex Percentile: Top 14%
Phytase and its Applications
1.75
DOIOpen Access PDFOpenAlex
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The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products — Fazia Ghaffar, Romesa Sajjad · Journal Advances of Nutrition Science and Technology (2025) | TGRS Research Map | TGRS