Production of biscuits by substitution with different ratios of yellow pea flour
Author:
Publisher
Elsevier BV
Reference29 articles.
1. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom;Tasnim;Food Sci Nutr,2015
2. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour;Serrem;Int J Food Sci Tech,2011
3. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate;Erben;Food Sci Technol Int,2017
4. Non-nutrient bioactive substances of pulses;Mmj;Br J Nutr,2002
5. Recommendations by health organizations for pulse consumption;Leterme;Brit J Nutr,2002
Cited by 18 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. Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie;Applied Sciences;2024-08-25
2. Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation;Journal of Food Quality;2024-01
3. Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties;Food Chemistry Advances;2023-10
4. Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay;Nutrients;2023-04-06
5. Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening;Acta Periodica Technologica;2023
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3