Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters-Reference-Cited by-同舟云学术

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Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters

Published:2024-12 Issue: Volume:18 Page:101294
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Tsegay Negasi,Admassu Habtamu^ORCID,Zegale Belachew,Gosu Amsalu

Publisher

Elsevier BV

Reference91 articles.

1. Research progress on the formation mechanism and detection technology of bread flavor;Yang;J. Food Sci. Technol.,2022

2. Gelatinization and retrogradation kinetics of high‐fiber wheat flour blends: a calorimetric approach;Santos;Cereal Chem.,2008

3. Incorporation of several additives into gluten free breads: effect on dough properties and bread quality;Sciarini;J. Food Eng.,2012

4. Crust and crumb characteristics of gluten free breads;Gallagher;J. Food Eng.,2003

5. Textural comparisons of gluten‐free and wheat‐based doughs, batters, and breads;Moore;Cereal Chem.,2004

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