Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles-Reference-Cited by-同舟云学术

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Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

Published:2021-01-29 Issue:7 Volume:56 Page:3255-3268
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Saad Ahmed M.¹^ORCID,El‐Saadony Mohamed T.²^ORCID,Mohamed Alaa S.³,Ahmed Alshaymaa I.⁴^ORCID,Sitohy Mahmoud Z.¹^ORCID

Affiliation:

1. Biochemistry Department Faculty of Agriculture Zagazig University Zagazig44511Egypt

2. Department of Agricultural Microbiology Faculty of Agriculture Zagazig University Zagazig44511Egypt

3. Food Science Department Faculty of Agriculture Zagazig University Zagazig44511Egypt

4. Department of Agricultural Microbiology Faculty of Agriculture Beni‐Suef University Beni‐Suef18116Egypt

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14970

Reference84 articles.

1. Biochemical control ofAlternaria tenuissimainfecting post‐harvest fig fruit by chickpea vicilin

2. Orange By‐product as a source of dietary fiber in white pan bread;Abd‐El‐Basir S.S.E.;Zagazig Journal of Agricultural Research,1989

3. The beneficial impacts of dietary phycocyanin supplementation on growing rabbits under high ambient temperature

4. Antimicrobial Activity and Chemical Constitution of the Crude, Phenolic-Rich Extracts of Hibiscus sabdariffa, Brassica oleracea and Beta vulgaris

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