Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties-Reference-Cited by-同舟云学术

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Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Published:2017-10-10 Issue:1 Volume:53 Page:237-245
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Schmidt Carolin¹,Geweke Insa¹,Struck Susanne¹,Zahn Susann¹,Rohm Harald¹^ORCID

Affiliation:

1. Chair of Food Engineering Technische Universität Dresden Dresden 01062 Sachsen Germany

Funder

Bundesministerium für Bildung und Forschung

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13639

Reference37 articles.

1. Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

2. Consumer‐related food waste: causes and potential for action;Aschemann‐Witzel J.;Foods,2015

3. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

4. Development of an Objective Method for Dough Stickiness

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1. The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies;Scientific Reports;2024-02-15

2. Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Ribes nigrum L): A comprehensive review;Food Science & Nutrition;2023-08-15

3. Food and non-food applications of berries' by-products;Berry Bioactive Compound By-Products;2023

4. Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance;Food Reviews International;2022-12-31

5. Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace;Molecules;2022-12-06

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