Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram ( Dolichus uniflorus ) flour-Reference-Cited by-同舟云学术

Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram ( Dolichus uniflorus ) flour

Published:2016-01-20 Issue:5 Volume:4 Page:766-771
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Moktan Karishma¹,Ojha Pravin²

Affiliation:

1. Department of Food Technology National College of Food Science and Technology Kathmandu Nepal

2. Food Research Division Nepal Agricultural Research Council Lalitpur Nepal

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.342

Reference60 articles.

1. Quality of bread from composite flour of sorghum and hard white winter wheat;Abdelghafor R. F.;Adv. J. Food Sci. Technol.,2011

2. Antioxidant Activity of Grains

3. Effect of Processing Methods on Some Antinutritional Factors in Legume Seeds for Poultry Feeding

4. Effect of fortification on physico-chemical and microbiological stability of whole wheat flour

5. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

Cited by 22 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. Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues;Frontiers in Nutrition;2024-06-06

2. Effect of pin‐to‐plate atmospheric cold plasma on technological and nutritional functionality of horse gram (Macrotyloma uniflorum) flour;Journal of Food Process Engineering;2024-02-28

3. Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract;Current Research in Nutrition and Food Science Journal;2023-12-31

4. Process optimization of nutritious whey incorporated wheat-barley buns and assessment of their physical, nutritional, and antioxidant profiles;Journal of Food Measurement and Characterization;2023-12-20

5. Effects of Different Processing Methods on Pulses Phytochemicals: An Overview;Food Reviews International;2023-05-22