The quality and shelf life of biscuits with cryo‐ground proso millet and buckwheat by‐products-Reference-Cited by-同舟云学术

The quality and shelf life of biscuits with cryo‐ground proso millet and buckwheat by‐products

Published:2021-04-19 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Radoš Kristina¹,Čukelj Mustač Nikolina¹^ORCID,Benković Maja¹,Kuzmić Ivana¹,Novotni Dubravka¹^ORCID,Drakula Saša¹,Habuš Matea¹,Voučko Bojana¹,Ćurić Duška¹

Affiliation:

1. Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia

Funder

Hrvatska Zaklada za Znanost

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15532

Reference49 articles.

1. A Phenomenological Model of the Peroxide Value’s Rise and Fall During Lipid Oxidation

2. Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication

3. Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake

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