The effect of amaranth and fennel addition on the physical and chemical properties of breads-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The effect of amaranth and fennel addition on the physical and chemical properties of breads

Published:2023-08-18 Issue: Volume: Page:
ISSN:0133-3720
Container-title:Cereal Research Communications
language:en
Short-container-title:CEREAL RESEARCH COMMUNICATIONS

Author:

Ersus Seda^ORCID,Yılmaz Büşra,Akyüz Ayça^ORCID,Visali Rahila,Allahverdiyeva Zulfiya,Askerova Irada,Hasanova Aybeniz,Kamalov Rovshan,Aliyeva Dürdane

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,Physiology

Link

https://link.springer.com/content/pdf/10.1007/s42976-023-00431-0.pdf

Reference43 articles.

1. AOAC (2005) Official Methods of Analysis of Association of Official Analytical Chemists. 18th Edition, Washington, DC.

2. Ayo JA (1999) Effect of heat processing on the physico-chemical and sensory qualities of’Tsire’-Suya. Int J Food Prop. https://doi.org/10.1080/10942919909524595

3. Bhol S, Bosco SJD (2014) Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread LWT - Food Sci Technol 55(1):294–300. https://doi.org/10.1016/j.lwt.2013.08.012

4. Bigliardi B, Galati F (2013) Innovation trends in the food industry: the case of functional foods. Trends Food Sci Technol. https://doi.org/10.1016/j.tifs.2013.03.006

5. Bilek SE (2010) The effects of time, temperature, solvent: solid ratio and solvent composition on extraction of total phenolic compound from dried olive (Olea europaea L.) leaves. Gıda 35(6):411–416

同舟云学术

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