QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS

Published:2013-08-01 Issue:8 Volume:4 Page:401-412
ISSN:2090-3731
Container-title:Journal of Food and Dairy Sciences
language:en
Short-container-title:Journal of Food and Dairy Sciences

Author:

Ammar A.,Abd El-Razik M.

Publisher

Egypts Presidential Specialized Council for Education and Scientific Research

Subject

Management of Technology and Innovation

Link

https://jfds.journals.ekb.eg/article_72081_05fab7f35af57796bc91be3ca2014460.pdf

Cited by 5 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. Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review;Foods;2024-06-05

2. The Effects of Some Additives On Characteristics RVA Profile of Cassava Flour;IOP Conference Series: Earth and Environmental Science;2022-06-01

3. Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour;IOP Conference Series: Earth and Environmental Science;2022-05-01

4. Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour;Processes;2021-10-22

5. Preparation and quality characteristics of gluten‐free potato cake;Journal of Food Processing and Preservation;2020-09-23

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