Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences-Reference-Cited by-同舟云学术

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Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences

Published:2024-10 Issue: Volume:61 Page:104564
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Meghwar Parkash,Ghufran Saeed Syed Muhammad,Tsoupras Alexandros,Aadil Rana Muhammad,Boateng Isaac Duah^ORCID

Publisher

Elsevier BV

Reference48 articles.

1. Approved methods of,1994

2. Approved methods of,2000

3. Relationship of damaged starch with some physicochemical parameters in assessment of wheat flour quality;Ali;Pakistan Journal of Botany,2014

4. Effect of black gram flour as egg replacer on the microstructure of biscuit dough and its impact on edible qualities;Ali;Journal of Food Measurement and Characterization,2018

5. Effect of flour particle size and damaged starch on the quality of cookies;Barak;Journal of Food Science and Technology,2014

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