Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea ( Pisum sativum L.) Flour-Reference-Cited by-同舟云学术

Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea ( Pisum sativum L.) Flour

Published:2019-11-19 Issue:12 Volume:84 Page:3735-3745
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Fahmi Ronak¹,Ryland Donna¹,Sopiwnyk Elaine²,Aliani Michel¹³⁴⁵

Affiliation:

1. Dept. of Food and Human Nutritional SciencesUniv. of Manitoba Winnipeg MB R3T 2N2 Canada

2. Canadian Intl. Grains Inst. (Cigi) Winnipeg MB R3C 3G7 Canada

3. Dept. of Physiology & PathophysiologyUniv. of Manitoba Winnipeg MB R3T 2N2 Canada

4. The Canadian Centre for Agri‐Food Research in Health and Medicine (CCARM)Univ. of Manitoba Winnipeg MB R3T 2N2 Canada

5. Div. of Neurodegenerative DisordersSt. Boniface Hospital Albrechtsen Research Centre Winnipeg MB R2H 2A6 Canada

Funder

Saskatchewan Pulse Growers

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14908

Reference57 articles.

1. AACC International. Approved Methods of Analysis 2001 American Association of Cereal Chemists International St. Paul MN

2. Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

3. Development of high protein and sugar‐free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes;Amin T.;International Food Research Journal,2016

Cited by 20 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. Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes;Food Hydrocolloids;2025-01

2. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations;Cereal Chemistry;2024-04-11

3. Transcriptomics and metabolomics revealed the synthesis and potential role of flavonoids in pea roots under continuous cropping obstacles;Physiologia Plantarum;2024-01

4. Functional foods: Sensory, instrumental, and statistical analysis;Functional Foods and Chronic Disease;2024

5. Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology;Cereal Chemistry;2023-11-06