Optimal formulation of a product containing black wheat granules-Reference-Cited by-同舟云学术

Optimal formulation of a product containing black wheat granules

Published:2018-01-01 Issue:1 Volume:21 Page:2062-2074
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Sun Qian¹,Zhang Aiqin¹,Ma Zheng Feei²³⁴^ORCID,Zhang Hongxia⁵,Li Fang⁶,Yang Yang¹,Kong Lingming¹

Affiliation:

1. College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China

2. Department of Public Health, Xi’an Jiaotong-Liverpool University, Suzhou, China

3. Health and Sustainability Innovation (HSI) Lab, Health Technologies University Research Centre (HT-URC), Xi’an Jiaotong-Liverpool University, Suzhou, China

4. School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu, Kelantan, Malaysia

5. Department of Food Science, University of Otago, Dunedin, New Zealand

6. Xinjiang Institute of Light Technology, Urumqi, China

Funder

Key Technology Research and Development Program of Xinjiang Uygur Autonomous Region, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1514635

Reference41 articles.

1. From mindless eating to mindlessly eating better

2. Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland

3. Malaysian Identities and Mélange Food Cultures

4. ‘All foods affect health’: Understandings of functional foods and healthy eating among health-oriented Finns

5. Functional food awareness and perceptions in relation to information sources in older adults

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