Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides-Reference-Cited by-同舟云学术

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Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

Published:2023-03 Issue:3 Volume:9 Page:e13837
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Compaore-Sereme Diarra^ORCID,Hama-Ba Fatoumata^ORCID,Tapsoba Fidèle Wend-bénédo^ORCID,Manner Heikki,Maina Ndegwa Henry,Dicko Mamoudou H.^ORCID,Sawadogo-Lingani Hagrétou

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference25 articles.

1. Rapport de l’enquête nationale sur la prévalence des principaux risques communs aux maladies non transmissibles au Burkina Faso,2014

2. The global burden of chronic diseases overcoming impediments to prevention and control;Yach;J. Am. Med. Assoc.,2004

Cited by 3 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. Millet-Based Food Products: An Overview;Current Food Science and Technology Reports;2024-04-27

2. Proximate composition, functional and bioactive properties of cassava, garden egg and sorghum residue composite flours;Food and Humanity;2023-12

3. The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace;Applied Sciences;2023-05-26

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