Funder
Islamic Azad University of Shahrekord
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference17 articles.
1. S.H. Pournourmohammadi, F. sharififar, E. Talebian, M. Khayatan, S.H. Rezazadeh, A. Moslehi, J. Med. Plant. 7, 38–46 (2008)
2. A.F.I. Pereira, F. Marcelino, P. Valentão, P. Andrade, R. Seabra, L. Estevinho, A. Bento, J. Pereira, Molecules 12, 1153–1162 (2007)
3. S. Karakaya, Nutr. Rev. 67, 632–638 (2009)
4. G. Tayoub, H. Sulaiman, A.H. Hssan, M. Alorfi, Int. J. Med. Arom. Plant. 3, 428–433 (2012)
5. F. Aouidi, N. Dupuy, J. Artaud, S. Roussos, M. Msallem, I.P. Gaime, M. Hamdi, Ind. Crop. Prod. 37, 292–297 (2012)
Cited by
11 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. Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder;Applied Food Research;2023-12
2. Microwave Assisted Green Extraction of Pectin from Citrus maxima Albedo and Flavedo, Process Optimization, Characterisation and Comparison with Commercial Pectin;Food Analytical Methods;2023-11-17
3. Microencapsulated olive leaf extract enhances physicochemical stability of biscuits;Future Foods;2023-06
4. Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion;Food Science and Biotechnology;2022-12-01
5. Physicochemical, nutritional, and sensory characteristics of
Chenopodium album
, ashwagandha, flaxseed, and Giloy fortified bun;Journal of Food Processing and Preservation;2022-11-16