Author:
Sulieman Abdellatief A.,Zhu Ke-Xue,Peng Wei,Hassan Hayat A.,Obadi Mohammed,Siddeeg Azhari,Zhou Hui-Ming
Funder
Jiangsu Province
Research Center of Convenient Food and Quality Control
Ministry of Education of the People’s Republic of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour;Adebiyi;Food Chemistry,2017
2. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;Journal of Cereal Science,2016
3. Official methods of analysis;AOAC,2006
4. Structural, rheological, antioxidant, and functional properties of β-glucan extracted from edible mushrooms Agaricus bisporus, Pleurotus ostreatus and Coprinus attrimentarius;Ashraf Khan;Bioactive Carbohydrates and Dietary Fibre,2017
5. Quality evaluation of composite bread produced from wheat, maize and orange fleshed sweet potato flours;Bibiana;American Journal of Food Science and Technology,2014
Cited by
67 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