Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns-Reference-Cited by-同舟云学术

Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns

Published:2023-06-27 Issue:1 Volume:26 Page:1522-1533
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Pushpakumara A.G.S.K.¹,Gunasesakara N.¹,Herath H. M.T.¹,Madhujith T.²

Affiliation:

1. Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Colombo, Sri Lanka

2. Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka

Funder

National Research Council Sri Lanka

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2223778

Reference39 articles.

1. A survey of breakfast practices of 4-12 year old children

2. SLS 737: Specification for Buns; Sri Lanka Standard Institute: Colombo, Sri Lanka, 1986.

3. Food Additives and Food Processing Aids: The Role, Function and Future Research Need of Industrial Food Biotechnology;Awulachew M. T.;Int. J Med Bio Technol Genetics,2021

4. Codex Alimentarius Commission Guidelines on Substances used as Processing Aids: CAC/GL 75 2010.

5. Consumption of bakery products, sweetened soft drinks and yogurt among children aged 6–7 years: association with nutrient intake and overall diet quality

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