M. Tauseef Sultan
Department of Food and Horticultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
Masood Sadiq Butt
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Atif Nisar Ahmad
Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, Pakistan
Naveed Ahmad
Department of Fermentation Engineering, South China University of Technology, China
Muhammad Amanullah
Department of Statistics, Bahauddin Zakariya University, Multan, Pakistan
Rizwana Batool
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
PDF References
How to cite this article
M. Tauseef Sultan, Masood Sadiq Butt, Atif Nisar Ahmad, Naveed Ahmad, Muhammad Amanullah and Rizwana Batool, 2012. Utilization of Nigella sativa L. Essential Oil to Improve the Nutritive Quality and Thymoquinone Contents of Baked Products. Pakistan Journal of Nutrition, 11: 910-915.
DOI: 10.3923/pjn.2012.910.915
URL: https://scialert.net/abstract/?doi=pjn.2012.910.915
DOI: 10.3923/pjn.2012.910.915
URL: https://scialert.net/abstract/?doi=pjn.2012.910.915