Publisher
Springer Science and Business Media LLC
Reference58 articles.
1. Abdullah MM, Aldughpassi ADH, Sidhu JS, Al-Foudari MY, Al-Othman ARA (2021) Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns. Ann Agric Sci 66(1):75–80
2. Alemu MH, Olsen SB, Vedel SE, Kinyuru JN, Pambo KO (2017) Can insects increase food security in developing countries? An analysis of Kenyan consumer preferences and demand for cricket flour buns. Food Seu 9:471–484. https://doi.org/10.1007/s12571-017-0676-0
3. Allgrove J, Farrell E, Gleeson M, Williamson G, Cooper K (2011) Regular dark chocolate consumption’s reduction of oxidative stress and increase of free-fatty-acid mobilization in response to prolonged cycling. Int J Sport Nutr Exerc Metab 21(2):113–123
4. Angelica M (2018) Technology of gluten-free bakery products. Toвapи i pинки. (Goods and Markets) pp 115–123 https://doi.org/10.31617/tr.knute.2018(28)11 (in Ukrainian)
5. Anon (2016) Why is refined flour bad for human body. https://timesofindia.indiatimes.com/life-style/food-news/why-is-refined-flour-bad-for-humanb-ody/photostory/69146850.cms?picid=69146878. Accessed 25 Sept 2022
Cited by
1 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