Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05232-z.pdf
Reference30 articles.
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5. Bourekoua H, Różyło R, Gawlik-Dziki U, Benatallah L, Zidoune MN, Dziki D (2018) Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder. Eur Food Res Technol 244:189–195
Cited by 2 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
1. Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour;Crop Science;2023-03-11
2. Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal;Journal of Culinary Science & Technology;2022-08-23
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