Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes-Reference-Cited by-同舟云学术

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Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes

Published:2024-06 Issue: Volume:4 Page:100633
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Okwunodulu I.N.,Egbuta G.N.,Okwunodulu F.U.,Ojinnaka C.M.,Onyeiwu S.C.

Publisher

Elsevier BV

Reference53 articles.

1. Microbiological and physicochemical properties of wholegrain millet sourdough breads;Adisa;International Journal of Food and Nutrition Sciences,2019

2. Consumer perception, nutritional and technological properties of bread made with chickpea flour;Aguirre;Recent Progress in Nutrition,2023

3. Nutritional attributes of baked products from composite flour of wheat and pigeon pea;Ajayi;Current Journal of Applied Science and Technology,2019

4. Evaluation of the proximate contents of Bambara groundnut (Vigna subterranean (L.) verdc) grown in Madobi LGA, Kano State Nigeria;Alhassan;British Journal of Applied Science and Technology,2015

5. Official methods of analysis,2010

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. The use of non-traditional types of flour in the production of gluten-free butter cookies;E3S Web of Conferences;2024

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