Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations-Reference-Cited by-同舟云学术

Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations

Published:2022-06-21 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

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

Affiliation:

1. Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable Amatlán de los Reyes Mexico

2. Instituto Politécnico Nacional, CEPROBI Yautepec Mexico

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16791

Reference41 articles.

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

2. Investigating the effect of drying factors on the quality assessment of plantain flour and wheat‐ plantain bread;Ajala A. S.;International Food Research Journal,2018

3. The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility

4. Chemical composition of Musa sapientum (plantain) peels;Anhwange B. A.;Electronic Journal of Environmental, Agricultural and Food Chemistry,2008

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