Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads-Reference-Cited by-同舟云学术

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Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads

Published:2023-12 Issue: Volume:4 Page:100165
ISSN:2667-0259
Container-title:Food Hydrocolloids for Health
language:en
Short-container-title:Food Hydrocolloids for Health

Author:

Papagianni Evangelia,Kotsiou Kali,Biliaderis Costas G.,Lazaridou Athina^ORCID

Publisher

Elsevier BV

Subject

Pharmaceutical Science,Nutrition and Dietetics,Gastroenterology,Food Science

Reference90 articles.

1. 46-30.01: Crude protein,2010

2. 44-15.02: Moisture content,2010

3. 30-25.01: Crude fat in wheat, corn, and soy flour, feeds, and mixed feeds,2010

4. 08-01.01: Ash-basic method,2010

5. 32-21.01: Insoluble and soluble dietary fiber in oat products,2010

Cited by 3 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. A Comprehensive Review of the Rheological Properties of Lentil Flour and Starch for Food Applications;Legume Science;2024-08-21

2. Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch;International Journal of Biological Macromolecules;2024-06

3. Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life;Food Hydrocolloids;2024-05

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