Development of quinoa and sorghum supplemented flatbread-Reference-Cited by-同舟云学术

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Development of quinoa and sorghum supplemented flatbread

Published:2022-08-17 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hussnain Ali¹^ORCID,Ahmad Shabbir¹^ORCID,Murtaza Shamas¹,Iqbal Shahid¹,Farooq Umar¹,Sibt‐e‐Abbas Muhammad²^ORCID

Affiliation:

1. Department of Food Science and Technology MNS‐University of Agriculture Multan Pakistan

2. Department of Food Science & Nutrition TIMES Institute Multan Multan Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16959

Reference41 articles.

1. Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications

2. Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia

3. Principal component analysis and correlation studies of spring wheats in relation to cookie making quality

4. Advances in Pseudocereals: Crop Cultivation, Food Application, and Consumer Perception

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. Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism;Innovative Food Science & Emerging Technologies;2024-06

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