Influence of sweet potato flour on the microstructure and nutritional quality of gluten‐free fresh noodles-Reference-Cited by-同舟云学术

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Influence of sweet potato flour on the microstructure and nutritional quality of gluten‐free fresh noodles

Published:2021-04-16 Issue:8 Volume:56 Page:3938-3947
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Salama Mahmoud¹²,Mu Taihua¹^ORCID,Sun Hongnan¹

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District Beijing100193China

2. Food Science Department Faculty of Agriculture Cairo University Giza Egypt

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15010

Reference46 articles.

1. FTIR study of secondary structure of bovine serum albumin and ovalbumin

2. Production and Quality Evaluation of Noodles From Sweet Potato Starch

3. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

4. Use of a free radical method to evaluate antioxidant activity

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1. Acceptability and prospects of integrating sweet potato into dietary habits: Insights from Eritrea;World Food Policy;2024-06-04

2. Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism;International Journal of Food Science & Technology;2024-05-17

3. Exploring the impact of pumpkin and sweet potato enrichment on the nutritional profile and antioxidant capacity of noodles;Journal of Agriculture and Food Research;2023-12

4. Potential development and utilization of sweet potato flour as a raw material for the food industry;IOP Conference Series: Earth and Environmental Science;2023-09-01

5. The Optimization of Hybrid (Microwave–Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM);Foods;2023-08-09

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