Quality of durum wheat pasta fortified with different ratios of turmeric residue powder-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Quality of durum wheat pasta fortified with different ratios of turmeric residue powder

Published:2024-06 Issue: Volume:16 Page:101220
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Long Dien Quang^ORCID,Doan Thi Bich Nga,Ton Nu Minh Nguyet^ORCID,Tran Thi Thu Tra^ORCID,Le Van Viet Man^ORCID

Publisher

Elsevier BV

Reference55 articles.

1. Characterization of muffins reformulated with chia and lyophilized peach powder in terms of some technological and sensory aspects;Mihaylova;Food Technol. Biotechnol.,2023

2. Pasta from cellulase-treated wheat bran and durum semolina: effects of vital gluten addition and/or transglutaminase treatment;Nguyen;Food Biosci.,2020

3. Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: fundamentals, opportunities, and drawbacks;Carpentieri;Trends Food Sci. Technol.,2022

4. Quality of high-fiber pasta supplemented with watermelon rind powder with different particle sizes;Long;Food Technol. Biotechnol.,2024

5. Nutritional value, phytochemical composition, and biological activities of edible Curcuma species: a review;Rajkumari;Int. J. Food Prop.,2017

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