Application of taro flour in cookie formulations-Reference-Cited by-同舟云学术

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Application of taro flour in cookie formulations

Published:2007-07-06 Issue:4 Volume:29 Page:463-468
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

NIP W.K.,WHITAKER C.S.,VARGO D.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb02088.x/fullpdf

Reference14 articles.

1. Technical note: the use of taro products in bread making;Crabtree;Journal of Food Technology,1982

2. Multi-grain ingredient enhances fiber, flavor, color in baked goods;Duxbury;Food Processing,1989

3. Physical and chemical studies of taro starches and flour;Jane;Cereal Chemistry,1992

Cited by 11 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. The Role of Post-harvest Technology and Value Addition in Subterranean Crops;Global Commercial Potential of Subterranean Crops;2023

2. Non-cereals Starch Resources;Designing Gluten Free Bakery and Pasta Products;2023

3. Modification of Tannia (Xanthoxoma sagittifolium) Starch using Lactic Acid Bacteria and Its Application for Cookies Products;Asian Journal of Chemistry;2020-02-25

4. Physico-Mechanical and Nutritional Evaluation of Taro (Colocasia esculenta) Flour-based Gluten-free Cookies;Agricultural Research;2019-05-09

5. Effect of precooking on drying kinetics of taro ( Colocasia esculenta ) slices and quality of its flours;Food Bioscience;2017-12

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