Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations-Reference-Cited by-同舟云学术

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Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations

Published:2024-12 Issue: Volume:38 Page:101015
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Proetto Ilaria,Pesce Fabiola^ORCID,Arena Elena,Grasso Antonia,Parafati Lucia^ORCID,Fallico Biagio^ORCID,Palmeri Rosa

Publisher

Elsevier BV

Reference39 articles.

1. Cardoon-based rennets for cheese production;Almeida;Appl. Microbiol. Biotechnol.,2018

2. Artichoke by-products valorization for phenols-enriched fresh egg pasta: a sustainable food design project;Amoriello;Sustainability,2022

3. Protective effects of Cynara scolymus leaves extract on metabolic disorders and oxidative stress in alloxan-diabetic rats;Ben Salem;BMC Compl. Alternative Med.,2017

4. Artichoke by products as a source of antioxidant and fiber: how it can be affected by drying temperature;Borsini;Foods,2021

5. Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: characterization and application as a bakery product ingredient;Boubaker;Food Sci. Technol. Int.,2016

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