Author:
Padhi Emily M.T.,Dan Ramdath D.,Carson Stephanie J.,Hawke Aileen,Blewett Heather J.,Wolever Thomas M.S.,Vella Derek,Seetharaman Koushik,Duizer Lisa M.,Duncan Alison M.
Reference43 articles.
1. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product;Alpaslan;Journal of Food Quality,2006
2. Distinctive sensory features introduced by resistant starch in baked products;Baixauli;LWT- Food Science and Technology,2008
3. Partially defatted soy flour effects on sensory and physical characteristics of baked products;Banks;Journal of Consumer Studies and Home Economics,1997
4. Health Canada's proposal to accept a health claim about soy products and cholesterol lowering;Benkhedda;International Food Risk Analysis Journal,2014
5. Effect of cultivar and roasting method on composition of roasted soybeans;Boge;Journal of the Science of Food and Agriculture,2009
Cited by
16 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