Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced from Sesame Seed Flour Blends
Author:
Publisher
Pearl Mega Publishing Company
Subject
General Medicine
Cited by 6 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. Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies;International Journal of Food Science & Technology;2023-06-22
2. Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid;Food Hydrocolloids;2023-03
3. Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality;Food Chemistry;2022-10
4. Amino Acid Profiling and SDS-PAGE Analysis of Protein Isolates Obtained from Nonconventional Sources;Journal of Food Quality;2022-08-02
5. High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation;Food Research International;2022-06
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