Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology-Reference-Cited by-同舟云学术

Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology

Published:2019-11-11 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Nieto‐Mazzocco Elizabeth¹^ORCID,Saldaña‐Robles Adriana¹²^ORCID,Franco‐Robles Elena¹³^ORCID,Rangel‐Contreras Ana Karen⁴,Cerón‐García Abel¹⁴^ORCID,Ozuna César¹⁴^ORCID

Affiliation:

1. Posgrado en Biociencias, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México

2. Departamento de Ingeniería Agrícola, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México

3. Departamento de Veterinaria y Zootecnia, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México

4. Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14302

Reference45 articles.

1. Quality of bread from composite flour of sorghum and hard white winter wheat;Abdelghafor R. F.;Advance Journal of Food Science and Technology,2011

2. Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

3. Nutritional quality of grains of sorghum cultivar grown under different levels of micronutrients fertilization

4. Nutritive value and chemical composition of pseudocereals as gluten‐free ingredients;Alvarez‐Jubete L.;International Journal of Food Science and Nutritional,2009

5. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

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