Development of bun from wheat flour fortified with de-oiled maize germ-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Development of bun from wheat flour fortified with de-oiled maize germ

Published:2016-05-09 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Arora Ashish¹,Saini Charanjiv Singh¹

Affiliation:

1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET) Longowal Sangrur 148106 Punjab India

Publisher

Informa UK Limited

Subject

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

Link

https://www.cogentoa.com/article/10.1080/23311932.2016.1183252.pdf

Reference26 articles.

1. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product;Alpaslan;Journal of Food Quality,2006

2. Partially de-oiled soy flour effects on sensory and physical characteristics of baked products;Banks;Journal of Consumer Studies and Home Economics,1997

3. Corn germ protein flour as an extender in broiled beef patties;Brown;Journal of Food Science,1990

Cited by 9 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. Process optimization of nutritious whey incorporated wheat-barley buns and assessment of their physical, nutritional, and antioxidant profiles;Journal of Food Measurement and Characterization;2023-12-20

2. Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns;International Journal of Food Properties;2023-06-27

3. Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time;Journal of Texture Studies;2023-05-22

4. Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments;Journal of Food Science and Technology;2023-02-27

5. Physicochemical, nutritional, and sensory characteristics of Chenopodium album , ashwagandha, flaxseed, and Giloy fortified bun;Journal of Food Processing and Preservation;2022-11-16

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