Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing-Reference-Cited by-同舟云学术

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Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing

Published:2015-09-11 Issue:6 Volume:38 Page:431-440
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Pojić Milica¹,Dapčević Hadnađev Tamara¹,Hadnađev Miroslav¹,Rakita Slađana¹,Brlek Tea¹

Affiliation:

1. Institute of Food Technology; University of Novi Sad; Bulevar cara Lazara 1 21000 Novi Sad Serbia

Funder

Ministry of Education, Science and Technological Development, Republic of Serbia

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12159/fullpdf

Reference49 articles.

1. Characteristics of white pan bread as affected by tempering of the fat ingredient;Aini;Cereal Chem.,1996

2. Hempseed as a nutritional resource: An overview;Callaway;Euphytica,2004

3. Fatty acid composition and oxidation stability of hemp (Cannabis sativa L.) seed oil extracted by supercritical carbon dioxide;Da Porto;Ind. Crop Prod.,2012

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1. Assessment of the quality of bread made from ancient wheat flour with the addition of amaranth, flax and hemp seeds;Emirates Journal of Food and Agriculture;2024-08-27

2. ВИКОРИСТАННЯ ПРОДУКТІВ ПЕРЕРОБКИ НАСІННЯ КОНОПЕЛЬ ДЛЯ ВИГОТОВЛЕННЯ ХЛІБА;ПРОДОВОЛЬЧІ РЕСУРСИ;2024-06-13

3. In Vitro and In Vivo Anti-Inflammatory and Antidepressant-like Effects of Cannabis sativa L. Extracts;Plants;2024-06-12

4. Nutraceutical potential, phytochemistry of hemp seed (Cannabis sativa L.) and its application in food and feed: A review;Food Chemistry Advances;2024-06

5. Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product;Journal of Food Science;2024-05-20

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