Author:
Sanderson Elise,Duizer Lisa M.,McSweeney Matthew B.
Funder
Centre for the Sensory Research of Food
Acadia University
Subject
Cultural Studies,Food Science
Reference32 articles.
1. Functional properties of dietary fibre prepared from defatted rice bran;Abdul-Hamid;Food Chem.,2000
2. Sensory, mechanical, and microscopic evaluation of staling in low-Protein and gluten-free breads;Ahlborn;Cereal Chem.,2005
3. Anderson, B., 2014. Dry Milling and Extrusion of Proso Millet and the Role of Millet Lipids on Extrudate Sensory Properties (Doctoral dissertation). Available from The Atrium, University of Guelph.
4. Glycemic index, glycemic load and glycemic response: an international scientific consensus summit from the International carbohydrate quality Consortium (ICQC);Augustin;Nutr., Metab. Cardiovasc. Dis.,2015
5. The effect of amaranth grain flour on the quality of bread;Ayo;Int J. Food Prop.,2001
Cited by
4 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