The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins-Reference-Cited by-同舟云学术

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The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

Published:2020-12-12 Issue:2 Volume:98 Page:392-404
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Jeong Duyun¹,Hong Jung Sun²,Liu Qiang³,Choi Hee‐Don²^ORCID,Chung Hyun‐Jung¹^ORCID

Affiliation:

1. Division of Food and Nutrition Chonnam National University Gwangju Korea

2. Research Division of Strategic Food Technology Korea Food Research Institute Wanju Korea

3. Guelph Research and Development Centre Agriculture and Agri‐Food Canada Guelph ON Canada

Funder

Korea Food Research Institute

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10379

Reference50 articles.

1. Crucial role of amylose in the rising of gluten- and additive-free rice bread

2. Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences

3. Innovative approaches towards improved gluten-free bread properties

4. Products of chickpea processing as texture improvers in gluten-free bread

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1. Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit;Quality Assurance and Safety of Crops & Foods;2024-04-17

2. Gluten‐free lentil cakes with optimal technological and nutritional characteristics;Journal of the Science of Food and Agriculture;2024-03-29

3. Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients;Cereal Chemistry;2024-03-05

4. Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance;Frontiers in Sustainable Food Systems;2024-02-21

5. Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control;Designing Gluten Free Bakery and Pasta Products;2023

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