The effect of Quinoa flour and enzymes on the quality of gluten‐free bread-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread

Published:2020-03-30 Issue:5 Volume:8 Page:2373-2382
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Azizi Saadat¹^ORCID,Azizi Mohammad Hossein²,Moogouei Roxana³,Rajaei Peyman⁴

Affiliation:

1. Department of Food Science and Technology Islamic Azad University North Tehran Branch Tehran Iran

2. Department of Food Science and Technology Tarbiat Modares University Tehran Iran

3. Department of Environmental Planning, Management and Education Islamic Azad University North Tehran Branch Tehran Iran

4. Department of Food Science and Technology Islamic Azad University Varamin‐Pishva Branch Varamin Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1527

Reference25 articles.

1. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

2. Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread

3. Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

4. Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

Cited by 34 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. Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour;Foods;2024-07-22

2. Innovative Technology for the Production of Gluten-free Food Products of a New Generation;Current Nutrition & Food Science;2024-07

3. Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes;Food Chemistry Advances;2024-06

4. Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production;Probiotics and Antimicrobial Proteins;2024-05-11

5. Influence of buckwheat flour on the quality characteristics of Fatayer (pastry with zahter mixture);Harran Tarım ve Gıda Bilimleri Dergisi;2023-12-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3