Effect of lotus seed on viscosity and antioxidant activity of soy-based porridge-Reference-Cited by-同舟云学术

Effect of lotus seed on viscosity and antioxidant activity of soy-based porridge

Published:2018-10-29 Issue:2 Volume:96 Page:220-227
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Kim Jisuk¹,Shin Woo-Kyoung¹,Kim Yookyung¹^ORCID

Affiliation:

1. Department of Human Ecology; Graduate School; Korea University; Seoul Korea

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10108/fullpdf

Reference33 articles.

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2. Effect of partially defatted soybean flour substitution on the proximate, pasting and sensory properties of banana flour;Adunni;African Journal of Agricultural Research,2010

3. Microbiological quality of ogi and soy-ogi(a Nigerian fermented cereal porridge) widely consumed and notable weaning food in southern Nigeria;Amusa;Journal of Food Agriculture and Environment,2005

4. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours;Crosbie;Journal of Cereal Science,1991

5. Pasting behaviors of starch and protein in soy flour-enriched composite flours on quality of biscuits;Devi;Journal of Food Processing and Preservation,2014

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