Publisher
Springer Science and Business Media LLC
Reference30 articles.
1. AACC (2000) Approved methods of the American association of cereal chemists, AACC methods 42-10, 42-11 and 42-50, 10th edn. St. Paul, Minn
2. Agu HO, Okoli NA (2014) Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain. Food Sci Nutr 2(5):464–469. https://doi.org/10.1002/fsn3.135
3. AOAC (1999) Official methods of analysis of AOAC international, AOAC methods 925.10 and 943.02, 16th edn. USA Association of Analytical Communities, Gaithersburg, MD
4. Asadi SZ, Khan MA (2019) Nutrients, phytochemicals and colour parameters of microwave and steam blanched dried beetroot [Beta vulgaris (L.) var. Conditiva] leaves. Int J Proc Post Harvest Technol 10(1):1–8. doi:https://doi.org/10.15740/has/ijppht/10.1/1-8
5. Asadi SZ, Khan MA (2021). The effect of beetroot (Beta vulgaris L.) leaves powder on nutritional, textural, sensorial and antioxidant properties of cookies. J Culinary Sci Technol 19(5): 424–438. Doi:https://doi.org/10.1080/15428052.2020.1787285
Cited by
7 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