Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours-Reference-Cited by-同舟云学术

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Published:2021-10-14 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Brigagão Thalita Caroline Silva¹,Fortes Rafael Ribeiro¹,Lourenço Carina Oliveira¹,Carvalho Elisângela Elena Nunes²,Cirillo Marcelo Ângelo²,Nachtigall Aline Manke¹,Vilas Boas Brígida Monteiro¹^ORCID

Affiliation:

1. Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil

2. Federal University of Lavras/UFLA Lavras Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16037

Reference33 articles.

1. Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

2. Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

3. Fiber content and storage stability of antioxidant activity of nutraceutical mango products and gluten‐free cookies;Betsy N.;2nd International Conference on Biotechnology and Food Science,2011

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