Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients-Reference-Cited by-同舟云学术

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Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients

Published:2023-10 Issue:7 Volume:22 Page:413-419
ISSN:1658-077X
Container-title:Journal of the Saudi Society of Agricultural Sciences
language:en
Short-container-title:Journal of the Saudi Society of Agricultural Sciences

Author:

Olaimat Amin N.^ORCID,Al-Rousan Walid M.,Al-Marazeeq Khaled M.^ORCID,Osaili Tareq M.,Ajo Radwan Y.^ORCID,Angor Malak^ORCID,Holley Richard A.^ORCID

Funder

Al-Balqa' Applied University

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference43 articles.

1. American Association of Cereal Chemists, AACC. 2000. Approved Methods of the American Association of Cereal Chemists, Inc., St Paul, MN USA.

2. Utility and importance of walnut, Juglans regia Linn: A review;Abu Taha;Afr. J. Microbiol. Res.,2011

3. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato;Adeola;Food Sci. Nutr.,2018

4. Development of gluten-free biscuit from peanut-pearl millet composite flour;Alhassan;Am. J. Food Technol.,2019

5. Celiac disease in South Jordan;Altamimi;Pediatr. Gastroenterol. Hepatol. Nutr.,2017

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. Evaluation of quinoa (Chenopodium quinoa) and corn (Zea mays) flour-based cookies using different hydrocolloids;NUTR CLIN DIET HOSP;2024

2. Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation;Journal of Food Quality;2024-01

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