Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread-Reference-Cited by-同舟云学术

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Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread

Published:2021-10 Issue: Volume:150 Page:112058
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Junejo Shahid Ahmed^ORCID,Rashid Alam^ORCID,Yang Liping,Xu Yan,Kraithong Supaluck,Zhou Yibin

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Approved methods of the AACC,2000

2. Approved methods of the AACC 10–05.01,2010

3. Total, soluble, and insoluble dietary fibre in foods;Cereal Foods,1995

4. AOAC Official method 996.11,1998

5. Official methods of analysis,2000

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