Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread-Reference-Cited by-同舟云学术

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Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

Published:2024-01 Issue:2 Volume:10 Page:e24521
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Osei Tutu Crossby^ORCID,Amissah Joris Gerald Niilante,Amissah Jacqueline Naalamle,Akonor Paa Toah,Budu Agnes Simpson,Saalia Firibu Kwesi

Publisher

Elsevier BV

Reference42 articles.

1. Chickpea and tiger nut flours as alternative to emulsifier and shortening in gluten-free bread;Aguilar;LWT- Food Sci. Technol.,2015

2. Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients;Alencar;Int. J. Food Sci. Technol.,2017

3. Detection of baking soda in flat bread by direct pH metery and alkalinity measurement;Jahed Khaniki;J. Appl. Sci.,2007

4. Addition of quinoa and amaranth flour in gluten-free breads: temporal profile and instrumental analysis;Alencar;LWT--Food Sci. Technol.,2015

5. Consumer acceptability of wheat/cassava composite bread;Komlaga;World Rural Observations,2012

Cited by 1 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. Physicochemical and sensory characteristics of a breakfast cereal made from sprouted finger millet-maize composite flour;Cogent Food & Agriculture;2024-07-08

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