Protein enrichment of biscuits: a review-Reference-Cited by-同舟云学术

Protein enrichment of biscuits: a review

Published:2018-03 Issue:8 Volume:34 Page:796-809
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Nogueira Amanda de Cássia¹^ORCID,Steel Caroline Joy¹^ORCID

Affiliation:

1. Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2018.1441299

Reference70 articles.

1. Manley, D. Technology of Biscuits, Crackers and Cookies; Woodhead Publishing in Food Science and Technology: Cambridge, United Kingdom, 2005. pp 499.

2. Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ

3. Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient

4. Damoradan, S.; Parkin, K.; Fennema, O.R. Fennema’s Food Chemistry; CRC Press: Boca Raton, United States of America, 2007. pp 1160.

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