Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup-Reference-Cited by-同舟云学术

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Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup

Published:2018-02-02 Issue:3 Volume:6 Page:549-556
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mohajan Suman¹^ORCID,Orchy Tania N.¹,Farzana Tasnim¹

Affiliation:

1. Institute of Food Science and Technology (IFST); Bangladesh Council of Scientific and Industrial Research (BCSIR); Dhaka Bangladesh

Funder

Bangladesh Council of Scientific and Industrial Research

Publisher

Wiley

Subject

Food Science

Reference46 articles.

1. Preparation of dried vegetarian soup supplemented with some legumes;Abdel-Haleem;Food & Nutrition Sciences,2014

2. Functional properties of wheat & sweet potato flour blends;Adeleke;Pakistan Journal of Nutrition,2010

3. Functional properties & performance of soybean & maize flour blends in cookies;Akubor;Plant Foods for Human Nutrition,2003

4. Functional properties & biscuit making potential of soybean & cassava flour blends;Akubor;Plant Foods for Human Nutrition,2003

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1. What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)?;Foods;2024-06-28

2. Formulation of weaning food from yellow maize (Zea mays L.) and red millet (Eleusine coracana L.), enriched with pretreated African locust beans (Parkia biglobosa Jacq.) flour;Journal of Agriculture and Food Research;2024-06

3. Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon;Legume Science;2023-11-03

4. The effect of modified (preheated) soybean concentrate powder on high protein biscuit;IOP Conference Series: Earth and Environmental Science;2023-09-01

5. Evaluation of Wheat Noodles Supplemented with Soy Protein Isolate for Nutritional, Textural, Cooking Attributes and Glycemic Index;Applied Sciences;2023-06-30

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