Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-05611-6_9
Reference175 articles.
1. Abdel-Aal, E. S., & Hucl, P. (2002). Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. Journal of Food Composition and Analysis, 15(6), 737–747.
2. Agama-Acevedo, E., Islas-Hernández, J. J., Pacheco-Vargas, G., Osorio-Díaz, P., & Bello-Pérez, L. A. (2012). Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. LWT-Food Science and Technology, 46(1), 177–182.
3. Agrahar-Murugkar, D., & Dixit-Bajpai, P. (2020). Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves. Nutrition & Food Science, 50(1), 47–60.
4. Ahmed, Z. S., & Abozed, S. S. (2015). Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product. Journal of Advanced Research, 6(1), 79–87.
5. Ainsworth, P., İbanoğlu, Ş., Plunkett, A., İbanoğlu, E., & Stojceska, V. (2007). Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering, 81(4), 702–709.
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
1. Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review;Packaging Technology and Science;2024-03-13
2. Impact of circular economy information on sensory acceptability, purchase intention and perceived value of upcycled foods by young consumers;Food Research International;2024-01
3. Tropical fruits and vegetables extracts in food oxidative stability;Natural Antioxidants to Enhance the Shelf-Life of Food;2024
4. Developing Novel Personalized Foods;Food Digestion and Absorption;2023-11-29
5. Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit;Food Science & Nutrition;2023-11-20
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3