Non‐traditional ingredients and processes for the development of grain‐based foods-Reference-Cited by-同舟云学术

Non‐traditional ingredients and processes for the development of grain‐based foods

Published:2022-02-04 Issue:8 Volume:57 Page:4687-4688
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

León Alberto Edel¹^ORCID,Gómez Manuel²^ORCID,Campanella Osvaldo H.³^ORCID

Affiliation:

1. College of Agricultural Engineering National University of Córdoba and ICYTAC (UNC‐CONICET) Av. Juan Fillol s/n, Ciudad Universitaria Córdoba 5000 Argentina

2. Food Technology Area. College of Agricultural Engineering University of Valladolid Av. Madrid Palencia 34004 Spain

3. Department of Food Science and Technology The Ohio State University Columbus OH 43210 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15610

Reference10 articles.

1. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

2. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review

3. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

4. Wasted bread flour as a novel ingredient in cake making

5. New opportunities for gluten‐free diet:teff ( Eragrostis tef ) as fibre source in baking products

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