Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread-Reference-Cited by-同舟云学术

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Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread

Published:2018-03 Issue: Volume:89 Page:518-524
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Galvão Andrêssa M.M.T.,Zambelli Rafael A.,Araújo Antonio W.O.,Bastos Maria S.R.^ORCID

Funder

Embrapa Agroindústria Tropical

Federal University of Ceara

Food Engineering Department

Fundação Cearense de Apoio à Pesquisa (FUNCAP)

Central Analítica-UFC/CT-INFRA/MCTI-SISNANO/Pró-Equipamentos CAPES

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Variation among tree tomato (Solanum betaceum Cav.) accessions from different cultivar groups: Implications for conservation of genetic resources and breeding;Acosta-Quezada;Genetic Resources and Crop Evolution,2011

2. Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit;Acosta-Quezada;Food Chemistry,2015

3. Effect of barley flour addition on the physico-chemical properties of dough and structure of bread;Al-Attabi;Journal of Cereal Science,2017

4. Computer vision based date fruit grading system: Design and implementation;Al-Ohali;Journal King Saud University Computer and Information Science,2011

5. Detec-tinsurface cracks on dates using color imaging technique;Al-Rahbi;Food Science and Technology Research,2013

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