Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour

Published:2002-06 Issue:4 Volume:77 Page:479-488
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dhingra Shfali,Jood Sudesh

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Approved methods of analysis,1984

2. A pepsin pancreatin digestibility index of protein quality evaluation;Akeson;Journal of Nutrition,1964

3. Official methods of analysis,1995

4. Studies on chapati making quality of wheat, Indian Council of Agricultural Research, New Delhi;Austin;Technical Bulletin,1971

5. Amylases alpha and beta;Bernfeld,1955

Cited by 138 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. Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters;Journal of Agriculture and Food Research;2024-12

2. Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making;African Journal of Agriculture and Food Science;2024-09-09

3. Wheat bread making (WBM)-like seed proteins (WSPN): A new family of small prolamins in barley;Journal of Cereal Science;2024-07

4. Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops;CyTA - Journal of Food;2024-03-19

5. Value addition of grains;Unit Operations in Food Grain Processing;2024

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP