Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten‐free muffins-Reference-Cited by-同舟云学术

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Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten‐free muffins

Published:2022-10-21 Issue:3 Volume:103 Page:1404-1411
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Saeidy Sima¹^ORCID,Nasirpour Ali¹,Barekat Sorour¹^ORCID

Affiliation:

1. Department of Food Science and Technology College of Agriculture, Isfahan University of Technology Isfahan Iran

Funder

Isfahan University of Technology

Iran National Science Foundation

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12234

Reference27 articles.

1. Evaluation of gluten-free layer cake quality made with okara flour

2. Effect of different fibers on batter and gluten-free layer cake properties

3. Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

4. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

5. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties

Cited by 8 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. Unravelling the physicochemical features of allulose and kestose as sugar alternatives in chemically-leavened baked goods;LWT;2024-09

2. Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging;Foods;2024-09-01

3. Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification;Foods;2024-08-23

4. Utilizing Dry-Heating Maillard Reaction Approach to Modify the Functional and Structural Properties of Ultrasound Pretreated Sunnhemp Protein Isolate with Dextran;Food and Bioprocess Technology;2024-08-05

5. Sunflower microgreen powder as functional component to enhance the quality of gluten-free cakes;LWT;2024-04

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