Sensory properties of Australian bunya nuts-Reference-Cited by-同舟云学术

Sensory properties of Australian bunya nuts

Published:2022-05-20 Issue:6 Volume:87 Page:2732-2743
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Moura Nadolny Jaqueline¹^ORCID,Best Odette²^ORCID,Hassall Emma³,Shewan Heather M.¹^ORCID,Olarte Mantilla Sandra M.³,Stokes Jason R.¹^ORCID,Smyth Heather E.³^ORCID

Affiliation:

1. School of Chemical Engineering The University of Queensland Brisbane Queensland Australia

2. School of Nursing and Midwifery University of Southern Queensland Ipswich Queensland Australia

3. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation The University of Queensland Brisbane Queensland Australia

Funder

University of Queensland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16184

Reference28 articles.

1. Antioxidant activities and phenolic compounds of raw and cooked Brazilian pinhão (Araucaria angustifolia) seeds

2. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal

3. A Morphological Investigation of the Unusual Cryptogeal Germination Strategy of Bunya Pine (Araucaria bidwillii)-An Australian Rain Forest Conifer

4. Selected Properties ofAraucaria AngustifoliaandAraucaria AraucanaSeed Protein

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1. Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties;Journal of Texture Studies;2024-01-18

2. Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species;Food Research International;2023-01