Recent advancements in the development of multigrain bread-Reference-Cited by-同舟云学术

Recent advancements in the development of multigrain bread

Published:2022-06-30 Issue:1 Volume:100 Page:72-82
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Mir Shabir Ahmad¹^ORCID,Farooq Saqib²,Shah Manzoor Ahmad³,Sofi Sajad Ahmad²^ORCID,Dar B. N.²^ORCID,Sunooj Kappat V.⁴,Mousavi Khaneghah Amin⁵^ORCID

Affiliation:

1. Department of Food Science and Technology Government College for Women Srinagar Jammu and Kashmir India

2. Department of Food Technology Islamic University of Science and Technology Awantipora Jammu and Kashmir India

3. Department of Food Science and Technology Government Degree College for Women Anantnag Jammu and Kashmir India

4. Department of Food Science and Technology Pondicherry University Puducherry India

5. Department of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute Warsaw Poland

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10578

Reference67 articles.

1. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

2. The Nutritional Value, Energy and Nutrient Contents and Claims of Marketed Multi-grain Breads

3. Nutritional and functional added value of oat, Kamut® , spelt, rye and buckwheat versus common wheat in breadmaking

4. Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads

5. High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

Cited by 7 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. Sustainable Utilization of Novosadska variety Buckwheat as Cultivated Biodiversity-Friendly Crop;Processes;2024-08-28

2. Multigrain for Low-calorie, Low-fat, and High-fiber Food;Current Food Science and Technology Reports;2024-06-22

3. Flour blending can mitigate food insecurity and economic stress;Global Food Security;2024-06

4. Supplementation of Aloe Vera to Formulate the Fortified Bread by Managing its Nutritional Profile;DIET FACTOR (Journal of Nutritional and Food Sciences);2024-03-31

5. Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value;Food Structure;2024-01