Comparative study of ice-cream cones developed from refined wheat, ragi, buckwheat, bajra, amaranth, and composite flour-Reference-Cited by-同舟云学术

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Comparative study of ice-cream cones developed from refined wheat, ragi, buckwheat, bajra, amaranth, and composite flour

Published:2022-06 Issue: Volume:6 Page:100033
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Mhatre Roopal,Thankamani Marar,Sonawane Sachin K^ORCID,Bhushette Pravin

Publisher

Elsevier BV

Subject

General Medicine

Reference31 articles.

1. The Art and Science of Ice Cream Cone Baking;Huang,1981

2. Ice cream cone baking: 3. Characterization of residues on baking plates;Huang;Top. Catal.,1990

3. Ice-cream cone baking: dependence of baking performance on flour and batter viscosity;Huang;Top. Catal.,1988

4. Nutritional value of bread: influence of processing, food interaction and consumer perception;Dewettinck;J. Cereal Sci.,2008

5. Problems and challenges to adaptation of gluten free diet by indian patients with celiac disease;Rajpoot;Nutrients,2013

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1. Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility;Food Chemistry;2024-11

2. Formulation and Quality Assessment of Edible Cups from <i>Sorghum bicolor</i>;The Indian Journal of Nutrition and Dietetics;2023-12-01

3. Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers;Applied Sciences;2022-07-15

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