Evaluation of phytochemical, nutritional and sensory properties of high fibre bun developed by utilization of Kappaphycus alvarezii seaweed powder as a functional ingredient-Reference-Cited by-同舟云学术

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Evaluation of phytochemical, nutritional and sensory properties of high fibre bun developed by utilization of Kappaphycus alvarezii seaweed powder as a functional ingredient

Published:2023-08 Issue:8 Volume:16 Page:104953
ISSN:1878-5352
Container-title:Arabian Journal of Chemistry
language:en
Short-container-title:Arabian Journal of Chemistry

Author:

Sasue Anita,Mohd Kasim Zalifah,Zubairi Saiful Irwan

Funder

Universiti Kebangsaan Malaysia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference60 articles.

1. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;Eur. Food Res. Technol.,2010

2. Official Methods of Analysis;Aoac,1990

3. Official Methods of Analysis;Aoac,1997

4. Antioxidant capacity and sensory quality of soy-based powder drink mix enriched with functional hydrolysate of swiftlet (Aerodramus fuciphagus);Aris;Arab. J. Chem.,2023

5. Response surface optimization on the phenolic content and antioxidant activities of sabah snake grass (Clinacanthus nutans) leaves extract;Azzimi;Int. Food Res. J.,2018

Cited by 2 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. Review on physical properties and acrylamide formation in seaweed bread;Frontiers in Food Science and Technology;2023-12-14

2. Valorization of Kappaphycus alvarezii through extraction of high-value compounds employing green approaches and assessment of the therapeutic potential of κ-carrageenan;International Journal of Biological Macromolecules;2023-10

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