Flatbread - A canvas for innovation: A review-Reference-Cited by-同舟云学术

Flatbread - A canvas for innovation: A review

Published:2022-06 Issue:1 Volume:2 Page:100071
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Boukid Fatma^ORCID

Funder

Generalitat de Catalunya

Publisher

Elsevier BV

Reference105 articles.

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2. Fortification of maize tortilla with an optimized chickpea hydrolysate and its effect on dppiv inhibition capacity and physicochemical characteristics;Acevedo-Martinez;Foods (Basel, Switzerland),2021

3. An updated knowledge of Black seed (Nigella sativa Linn.): Review of phytochemical constituents and pharmacological properties;Ahmad;Journal of Herbal Medicine,2021

4. Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial;Akhtar;BioMed Research International, 2019,2019

5. Flatbread market size 2021 | business status, industry trends and forecast to 2026 | allied market research - EIN Presswire,2021

Cited by 11 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. Flatbread baking process under time-varying input power in a home-scale electric oven: 3D CFD simulation with experimental validation;Thermal Science and Engineering Progress;2023-12

2. Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour;European Food Research and Technology;2023-07-17

3. Experimental Comparison of Models of the Drying-Cooling Process of Flatbreads for Optimized Automated Production: the Case Study of Carasau Bread;2023 9th International Conference on Control, Decision and Information Technologies (CoDIT);2023-07-03

4. Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread;LWT;2023-06

5. Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread;Potravinarstvo Slovak Journal of Food Sciences;2023-05-09