Influence of semolina replacement with salmon ( Oncorhynchus tschawytscha ) powder on the physicochemical attributes of fresh pasta
Author:
Affiliation:
1. Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
2. Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North New Zealand
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13842
Reference67 articles.
1. Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta
2. Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta
3. Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour
4. Omega-3 Long-Chain Polyunsaturated Fatty Acid Content and Oxidation State of Fish Oil Supplements in New Zealand
Cited by 30 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 effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust;International Journal of Food Science & Technology;2023-11-28
2. Enrichment of pasta with Pangasianodon hypophthalmus protein isolate for improved sustainability, nutrition, and quality;International Journal of Food Science & Technology;2023-10-17
3. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition;Food Science and Human Wellness;2023-03
4. Physicochemical and sensory characteristics of pasta enriched with blue whiting ( Micromesistius poutassou ) fish protein hydrolysate;International Journal of Food Science & Technology;2023-01-14
5. Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study;Food Science and Biotechnology;2022-12-21
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
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3