Author:
Ahmad Naveed,Ur-Rehman Salim,Shabbir Muhammad Asim,Abdullah ,Shehzad Muhammad Asif,ud-Din Zia,Roberts Thomas H.
Publisher
Springer Science and Business Media LLC
Reference31 articles.
1. AACC International (2000) Approved methods of the American Association of Cereal Chemists, 15th edn. American Association of Cereal Chemists, Arlington
2. Ahmed I, Qazi IM, Jamal S (2015) Quality evaluation of noodles prepared from blending of broken rice and wheat flour. Starch Stärke 67:905–912
3. AOAC International (2006) Official methods of analysis of AOAC International. AOAC International, Gaithersburg
4. Bojnanská T, Francáková H, Lísková M, Tokár M (2012) Legumes-the alternative raw materials for bread production. J Micro Biol Food Sci 1:876–886
5. Carini E, Curti E, Spotti E, Vittadini E (2012) Effect of formulation on physicochemical properties and water status of nutritionally enriched fresh pasta. Food Bioprocess Technol 5:1642–1652
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献