Sensory and Nutritional Properties of Cookies Based on Wheat-Rice-Soybean Flours Baked in a Microwave Oven-Reference-Cited by-同舟云学术

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Sensory and Nutritional Properties of Cookies Based on Wheat-Rice-Soybean Flours Baked in a Microwave Oven

Published:1991-11 Issue:6 Volume:56 Page:1699-1701
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

GONZALEZ-GALAN A.,WANG S.H.,SGARBIERI V.C.,MORAES M.A.C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08674.x/fullpdf

Reference27 articles.

Cited by 16 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. Quality Characteristics of Cookies Produced from Sweet Potato and Wheat Flour Blend Fortified with Brewer’s Spent Grain Flour;Current Research in Nutrition and Food Science Journal;2018-02-19

2. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals;Food Biochemistry and Food Processing;2012-04-26

3. Bioavailability of Phytochemical Constituents From a Novel Soy Fortified Lycopene Rich Tomato Juice Developed for Targeted Cancer Prevention Trials;Nutrition and Cancer;2011-11-18

4. Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step;Food and Bioproducts Processing;2011-07

5. Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus;Journal of the Korean Society of Food Science and Nutrition;2011-06-25

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