Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours

Published:2017-01-01 Issue:1 Volume:3 Page:1331892
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Ayele Haimanot H.¹,Bultosa Geremew²,Abera Tilahun³,Astatkie Tessema⁴

Affiliation:

1. Greenlife Trading PLC, Addis Ababa, Ethiopia

2. Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Gaborone, Botswana

3. Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, Ethiopia

4. Faculty of Agriculture, Department of Engineering, Dalhousie University, P.O. Box 550, Truro, NS, Canada

Funder

Global Affairs Canada

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2017.1331892.pdf

Reference34 articles.

1. Protein Fortification and Use of Cassava Flour for Bread Formulation

2. Journal of the Science of Food and Agriculture

Cited by 23 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. Unveiling the nutrient‐wealth of black soybean: A holistic review of its bioactive compounds and health implications;Comprehensive Reviews in Food Science and Food Safety;2024-09

2. Physicochemical, nutritional, and sensory properties of tortillas prepared from nixtamalized quality protein maize enriched with soybean;Applied Food Research;2024-06

3. Front-face fluorescence spectroscopy combined with chemometrics for the discrimination of wheat flour and cassava flour;Journal of Food Composition and Analysis;2024-03

4. Nutritional, physicochemical and quality profiles of organically sweetened gluten-free breakfast meal from quinoa (Chenopodium quinoa Willd) and tigernuts (Cyperus esculentus L.);Food Production, Processing and Nutrition;2023-10-03

5. Nutritional, physicochemical and quality profiles of organically sweetened gluten-free breakfast meal from quinoa (Chenopodium quinoa willd) and tigernuts (Cyperus esculentus);2023-07-18

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

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