Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes-Reference-Cited by-同舟云学术

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Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes

Published:2022-07-12 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yaver Elif¹^ORCID

Affiliation:

1. Department of Food Engineering, Engineering Faculty Necmettin Erbakan University Konya Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16911

Reference39 articles.

1. Carob pods (Ceratonia siliquaL.) improve growth performance, antioxidant status and caecal characteristics in growing rabbits

2. The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations

3. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas

4. Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

Cited by 6 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. Development and optimization of savory crackers with Vigna aconitifolia and Lens culinaris flour;Journal of Culinary Science & Technology;2024-09-03

2. Nutritional, antioxidant, and sensory properties of innovative onion pie produced from whole wheat flour, carob beans flour, onion, scallions, and roasted Seaweeds;Italian Journal of Food Science;2024-07-01

3. Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes;Food and Bioprocess Technology;2024-06-01

4. Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée;Molecules;2024-04-20

5. Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins;Journal of Food Science and Technology;2023-12-24

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