Nutritional, physical, microbial, and sensory characteristics of gluten-and sugar-free cereal bar enriched with spirulina and flavored with neroli essential oil-Reference-Cited by-同舟云学术

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Nutritional, physical, microbial, and sensory characteristics of gluten-and sugar-free cereal bar enriched with spirulina and flavored with neroli essential oil

Published:2022-11 Issue: Volume:169 Page:113955
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Souiy Zoubeida,Zakhama Nesrine,Cheraief Imed,Hammami Mouhamed

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis;Alencar;LWT--Food Science and Technology,2015

2. Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of coliforms - colony-count technique;Anonymous,2006

3. Microbiology of the food chain - horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique;Anonymous,2013

Cited by 6 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. Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina;LWT;2024-06

2. Consumer Perception of Innovative Fruit and Cereal Bars—Current and Future Perspectives;Nutrients;2024-05-24

3. Bacterial Decomposition of Spirulina Under Controlled Incubation Period;2024-01-29

4. Pfaffia glomerata by‐product: drying, characterisation and utilisation in cereal bars;International Journal of Food Science & Technology;2023-12-18

5. Essential Oil Extraction Process;Biochemistry;2023-12-06

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