Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients-Reference-Cited by-同舟云学术

Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients

Published:2021-09-06 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Meriles Silvina Patricia¹,Piloni Roxana¹,Cáceres Georgina Vanesa²,Penci María Cecilia¹²³^ORCID,Marín María Andrea²³,Ribotta Pablo¹²³^ORCID,Martínez Marcela Lilian²³⁴

Affiliation:

1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina

2. Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina

3. Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina

4. Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET) Av. Vélez Sarsfield 1611 Córdoba X5016GCA Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15303

Reference35 articles.

1. Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

2. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

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