Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles
Author:
Affiliation:
1. Institute of Graduate Studies, Department of Food Engineering Hitit University Corum Turkey
2. Faculty of Engineering, Department of Food Engineering Hitit University Corum Turkey
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16776
Reference32 articles.
1. Pasta from yellow lentils: How process affects starch features and pasta quality
2. Determination of the effects of flaxseed ( Linum usitatissimum L.) sprouts powder on the gluten‐free cupcake quality
3. Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles
Cited by 8 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. Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview;Food Reviews International;2024-07-04
2. Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production;Journal of Food Measurement and Characterization;2024-06-24
3. Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products;Trends in Food Science & Technology;2024-01
4. Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles;Food Science & Nutrition;2023-08-02
5. MISIR PÜSKÜLÜ TOZU İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ ERİŞTE ÜRETİMİ;Mühendislik Bilimleri ve Tasarım Dergisi;2023-06-28
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3