Valorization and structural characterization of onion peel powder for the development of functional bread-Reference-Cited by-同舟云学术

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Valorization and structural characterization of onion peel powder for the development of functional bread

Published:2023-08-29 Issue:1 Volume:26 Page:2553-2562
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ateeq Huda¹,Shabir Ahmad Rabia¹,Imran Muhammad¹,Afzaal Muhammad¹,Asif Shah Mohd²³

Affiliation:

1. Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

2. Department of Economics, Kabridahar University, Kabridahar, Somali, Ethiopia

3. Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2250573

Reference32 articles.

1. Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry

2. Food Loss and Waste

3. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

4. Novel Approaches in the Valorization of Agricultural Wastes and Their Applications

5. Effect of Drying Methods and Packaging on the Nutritional Values of Onions (Allium cepa L.) Bulbs

Cited by 2 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. Aprovechamiento de residuos de la hortaliza de ajo (Allium sativum L.) y cebolla (Allium cepa L.), para el desarrollo de un sazonador bajo en sodio;Revista Colombiana de Investigaciones Agroindustriales;2024-04-11

2. Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity;International Journal of Food Science;2024-01

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