Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits-Reference-Cited by-同舟云学术

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Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits

Published:2021-06 Issue:1 Volume:66 Page:87-92
ISSN:0570-1783
Container-title:Annals of Agricultural Sciences
language:en
Short-container-title:Annals of Agricultural Sciences

Author:

Rohimah Azizah,Setiawan Budi,Palupi Eny,Sulaeman Ahmad,Handharyani Ekowati

Funder

Ministry of Research Technology and Higher Education of the Republic of Indonesia

Kementerian Pendidikan dan Kebudayaan

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology,Food Science

Reference56 articles.

1. Physico-chemical, textural and sensory characteristics of wheat flour biscuits supplemented with different levels of whey protein concentrate;Ahmed;Curr. Res. Nutr. Food Sci.,2019

2. Determination of folic acid in fortified wheat flours;Alaburda;J. Food Compos. Anal.,2008

3. Reformulation and priorities for reducing energy density; results from a cross-sectional survey on fat content in pre-packed cakes and biscuits sold in British supermarkets;Alessandrini;Nutrients,2019

4. Umami fractions obtained from water-soluble extracts of red oncom and black oncom — Indonesian fermented soybean and peanut products;Andayani;J. Food Sci.,2020

5. Peanuts as functional food: a review;Arya;J. Food Sci. Technol.,2016

Cited by 10 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. Development of functional bioflavor based on Indonesian indigenous microbial fermentation products;Journal of Ethnic Foods;2024-08-13

2. Fermented foods of Southeast Asia other than soybean- or seafood-based ones;Journal of Ethnic Foods;2024-08-06

3. Physical and chemical properties of boba beverages as a source of fiber made from red seaweed (Eucheuma cottonii);IOP Conference Series: Earth and Environmental Science;2024-06-01

4. Physico-Chemical Properties and Sensory Characteristics of Red Oncom, a Traditional Fermented Food from Indonesia, from Different Food Processors Affected by the Variability in Ingredients and Processing Steps;2024

5. A call for aflatoxin control in Asia;CABI Agriculture and Bioscience;2023-08-28

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