Author:
Bajaj Ritika,Singh Narpinder,Kaur Amritpal
Publisher
Springer Science and Business Media LLC
Cited by
14 articles.
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1. Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations;International Journal of Food Science & Technology;2024-09-09
2. Native and Modified Starches for Bakery and Confectionery Products;Current Food Science and Technology Reports;2024-06-20
3. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach;International Journal of Food Engineering;2022-09-01
4. Recent advancements in properties, modifications, and applications of legume starches;Journal of Food Processing and Preservation;2022-08-26
5. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread;International Journal of Biological Macromolecules;2022-06