Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers-Reference-Cited by-同舟云学术

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Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Published:2016-01-01 Issue:1 Volume:3 Page:1-8
ISSN:2314-7970
Container-title:Suez Canal University Journal of Food Sciences
language:en
Short-container-title:SCUJ

Author:

Abdel-Samie Mohamed,Abdulla Galal

Publisher

Egypts Presidential Specialized Council for Education and Scientific Research

Link

http://scuj.journals.ekb.eg/article_6656_9a1c62cef76c8ed469398c77241fe4a4.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. Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations;International Journal of Food Science & Technology;2024-08-25

2. Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread;International Journal of Food Science & Technology;2024-04-13

3. Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste;International Journal of Food Science & Technology;2024-03-19

4. Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours;Brazilian Journal of Food Technology;2024

5. Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour;Food Chemistry;2021-07

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