Determination of the effects of flaxseed ( Linum usitatissimum L.) sprouts powder on the gluten‐free cupcake quality-Reference-Cited by-同舟云学术

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Determination of the effects of flaxseed ( Linum usitatissimum L.) sprouts powder on the gluten‐free cupcake quality

Published:2021-03-17 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Cakmak Hulya¹^ORCID,Mama Merve¹,Yilmaz Seyma Meryem¹

Affiliation:

1. Department of Food Engineering Faculty of Engineering Hitit University Corum 19030 Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15435

Reference30 articles.

1. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus)

2. Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics

3. Fractionation and structural characterization of six purified rhamnogalacturonans type I from flaxseed mucilage

4. Recent advances in the formulation of gluten-free cereal-based products

Cited by 13 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. Recent trends in food and dietary applications of flaxseed mucilage: a mini review;International Journal of Food Science & Technology;2024-02-13

2. A narrative review on nutraceutical, food and industrial applications of flaxseed ( Linum usitatissimum. L);Cogent Food & Agriculture;2024-01-24

3. A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits;Food Hydrocolloids for Health;2023-12

4. A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds;Foods;2023-05-16

5. Composition, processing, and quality control of whole flaxseed products used to fortify foods;Comprehensive Reviews in Food Science and Food Safety;2022-12-18

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