Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making-Reference-Cited by-同舟云学术

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Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

Published:2009-07 Issue:1 Volume:30 Page:40-47
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Ayadi M.A.,Abdelmaksoud W.,Ennouri M.,Attia H.

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference38 articles.

1. Approved Methods of the AACC;AACC,2000

2. Health and dietary fiber;Ahmad;Nutr. Food Sci.,1995

3. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Sci. Today,1969

4. Using of hazelnut testa as a source of dietary fiber in breadmaking;Anil;J. Food Eng.,2007

5. AOAC, 1990. In: Helrich K. (Ed.), Official Methods of Analysis, 15th ed. Arlington, VA, Association of Official Analytical Chemists. USA.

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1. Nutritional composition, functional and chemical characterization of Moroccan Opuntia ficus-indica cladode powder;International Journal of Food Properties;2024-08-13

2. By-product of prickly pear juice industry: a novel ingredient to improve the physicochemical, texture and sensory properties of cake;Journal of Food Measurement and Characterization;2024-07-26

3. Arbuscular mycorrhizal fungi increased biomass, nutritional value, and cochineal resistance of Opuntia ficus-indica plants;BMC Plant Biology;2024-07-25

4. Proximate nutritive values, antioxidant capacity, antimicrobial properties and profiling the chemical content of opuntia stricta cladodes and fruit peel by HPLC–DAD-ESI/MS analyses;Natural Product Research;2024-07-19

5. Chemical, thermal, morphological, and rheological characterization of mucilage from different cactus pears cultivars (Opuntia spp.);Journal of Food Measurement and Characterization;2024-07-01

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