Developing Functional Foods Using Red Palm Olein: Objective Color and Instrumental Texture-Reference-Cited by-同舟云学术

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Developing Functional Foods Using Red Palm Olein: Objective Color and Instrumental Texture

Published:2004-12-31 Issue:1 Volume:7 Page:15-25
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Al-Hooti S. N.,Sidhu J. S.,Al-Saqer J. M.,Al-Amiri H. A.,Al-Othman A.,Mansour I. B.,Johari M.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1081/JFP-120022492

Reference10 articles.

Cited by 8 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. Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery;Annals of Agricultural Sciences;2021-12

2. Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns;Annals of Agricultural Sciences;2021-06

3. Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids;Food Science and Technology International;2009-02

4. Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations;International Journal of Food Properties;2008-11-17

5. Chemical and Instrumental Assessment of Green Tea Sensory Preference;International Journal of Food Properties;2008-04-18

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