Textural and sensory properties of wheat bread fortified with nettle ( Urtica dioica L.) produced by the scalded flour method-Reference-Cited by-同舟云学术

Textural and sensory properties of wheat bread fortified with nettle ( Urtica dioica L.) produced by the scalded flour method

Published:2021-08-09 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Wójcik Monika¹,Różyło Renata¹^ORCID,Łysiak Grzegorz¹,Kulig Ryszard¹,Cacak‐Pietrzak Grażyna²

Affiliation:

1. Department of Food Engineering and Machines University of Life Sciences in Lublin Lublin Poland

2. Division of Fruits, Vegetables and Cereals Technology Department of Food Technology and Assessment Institute of Food SciencesWarsaw University of Life Sciences Warsaw Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15851

Reference40 articles.

1. Comparison of nutritional properties of Stinging nettle ( Urtica dioica ) flour with wheat and barley flours

2. Rapid enzymic assay of insoluble and soluble dietary fiber

3. Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder

4. The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

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