Familiarity, attitudes and behaviours as key factors to explore plantain and amaranth flours as potential ingredients for sandwich bread-Reference-Cited by-同舟云学术

Familiarity, attitudes and behaviours as key factors to explore plantain and amaranth flours as potential ingredients for sandwich bread

Published:2021-08-25 Issue:10 Volume:56 Page:5201-5210
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Bringas‐Gonzalez Valeria¹,Contreras‐Oliva Adriana¹^ORCID,López‐Espíndola Mirna¹^ORCID,Bello‐Pérez Luis Arturo²^ORCID,Herrera‐Corredor José Andrés¹^ORCID

Affiliation:

1. Colegio de Postgraduados Campus Córdoba Postgrado en Innovación Agroalimentaria Sustentable Km 348 Carretera Córdoba‐Veracruz. 94946 Amatlán de los Reyes Veracruz, C.P México

2. Instituto Politécnico Nacional CEPROBI Km. 6.5 Carr. Yautepec‐Jojutla Col. San Isidro, Calle CEPROBI No. 8 Yautepec Morelos México

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15284

Reference40 articles.

1. Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index

2. Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts

3. Intention to Try Unfamiliar Food: The Role of Level and Type of Unfamiliarity, Food Neophobia, and Ethnocentrism

4. Relationship between pro-environmental attitudes and behaviour and dietary intake patterns

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