Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy-Reference-Cited by-同舟云学术

Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy

Published:2021-09-20 Issue:11 Volume:9 Page:6314-6321
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ikram Ali¹^ORCID,Saeed Farhan¹^ORCID,Arshad Muhammad Umair¹,Afzaal Muhammad¹^ORCID,Anjum Faqir Muhammad²^ORCID

Affiliation:

1. Department of Food Science Government College University Faisalabad Pakistan

2. University of the Gambia Serekunda Gambia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2592

Reference27 articles.

1. Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads

2. The oil yields, mineral contents and fatty acid compositions of some rye (Secale cereale) grains;Bağcı A.;Iranian Journal of Chemistry and Chemical Engineering (IJCCE),2019

3. Physicochemical characterization and microbiology of wheat and rye flours

4. Classification of Cereal Flours by Chemometric Analysis of MIR Spectra

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