Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes-Reference-Cited by-同舟云学术

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Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes

Published:2024-06 Issue:1 Volume:4 Page:100412
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Ahmed Waheeba Elfaki,Ragab Islam^ORCID,Gadallah Mohamed G.E.,Alhomaid Raghad M.,Almujaydil Mona S.^ORCID

Funder

Deanship of Scientific Research, King Saud University

Qassim University

Publisher

Elsevier BV

Reference67 articles.

1. Approved methods of American association of cereal chemists,2002

2. Use of seed sprouts flour to improve cake quality;Abdallah;Journal of Biological Chemistry and Environmental Sciences,2013

3. Effect of wheat flour supplemented with some seed sprouts flours on cake qualities;Abdallah;Journal of Biological Chemistry and Environmental Sciences,2017

4. Effect of baking on free and bound phenolic acids in wholegrain bakery products;Abdel-Aal;Journal of Cereal Science,2013

5. Protein solubility, digestibility and fractionation after germination of sorghum varieties;Afify;PloS One,2012

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