Quality attributes of breads from high‐quality cassava flour improved with wet gluten-Reference-Cited by-同舟云学术

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Published:2020-07-20 Issue:8 Volume:85 Page:2310-2316
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Akintayo Olaide A.¹^ORCID,Oyeyinka Samson A.¹²^ORCID,Aziz Aziz O.¹,Olawuyi Ibukunoluwa F.³,Kayode Rowland M. O.¹,Karim Olayinka R.¹

Affiliation:

1. Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria

2. School of Agriculture and Food Technology University of the South Pacific Apia Samoa

3. School of Food Science and Biotechnology Kyungpook National University Daegu South Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15347

Reference38 articles.

1. A.O.A.C. (2000).Association of official and analytical chemist. Official method of Analysis Washington DC.

2. Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits

3. Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours

4. Functional and chemical properties of starch isolated from tubers;Babu A. S.;International Journal of Agricultural and Food Science,2012

5. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits;Chandra S.;Journal of Food Science and Technology,2015

Cited by 9 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. Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed (Sesamum indicum) and defatted-tigernut (Cyperus esculentus) composite flours;Discover Food;2023-11-20

2. Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition;Journal of Food Measurement and Characterization;2023-10-25

3. Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour;Journal of Culinary Science & Technology;2023-03-23

4. Wheat or cassava flour? Marketing and willingness to pay for cassava flour confectionery in Nigeria;Economia agro-alimentare;2023-02

5. Pengaruh Ukuran Partikel Mocaf pada Karakteristik Fisik Tepung;Jurnal Ilmiah Rekayasa Pertanian dan Biosistem;2022-09-28