The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread-Reference-Cited by-同舟云学术

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The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread

Published:2021-01 Issue: Volume:136 Page:110346
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dziki Dariusz,Cacak-Pietrzak Grażyna,Hassoon Waleed Hameed,Gawlik-Dziki Urszula,Sułek Alicja,Różyło Renata,Sugier Danuta

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Rheological behavior of flour by farinograph: Constant flour weight procedure;AACC,2000

2. Sodium and potassium by atomic absorption spectrophotometry;AACC,1999

3. HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits;Abu-Reidah;Food Chemistry,2015

4. Phytochemistry, pharmacological properties and industrial applications of Rhus coriaria L. (sumac);Abu-Reidah;Jordan Journal of Biological Sciences,2014

5. Effect of sumac (rhus coriaria) on blood lipids: A systematic review and meta-analysis;Akbari-Fakhrabadi;Complementary Therapies in Medicine,2018

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1. Impact of melon seed oil cake with different particle sizes on bread quality;Food Production, Processing and Nutrition;2024-06-08

2. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes;Foods;2024-04-18

3. Design of colloid structure to realize gel salt reduction: a review;Critical Reviews in Food Science and Nutrition;2024-04

4. Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread;Food Science & Nutrition;2024-02-28

5. Physicochemical and Phytochemical Properties of Different Extracts of Sumac Plant (Rhus coriaria L.) Grown in Tunceli, Türkiye;Akademik Gıda;2023-08-29

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