Simultaneous optimization for the elaboration of a low‐fat panettone with wheat and quinoa flour-Reference-Cited by-同舟云学术

Simultaneous optimization for the elaboration of a low‐fat panettone with wheat and quinoa flour

Published:2022-10-21 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Huánuco‐Azabache Elissa¹,Melgarejo‐Cabello Silvia¹²^ORCID,Vidaurre‐Ruiz Julio¹³,Repo‐Carrasco‐Valencia Ritva¹³

Affiliation:

1. Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA Universidad Nacional Agraria La Molina Lima Peru

2. Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias Universidad Nacional Agraria La Molina Lima Peru

3. Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias Universidad Nacional Agraria La Molina Lima Peru

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17199

Reference47 articles.

1. Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

2. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

3. Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology

Cited by 2 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. Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru;Foods;2024-05-13

2. Exploiting pseudocereals as novel high protein grains;Journal of Cereal Science;2023-11