Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality-Reference-Cited by-同舟云学术

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Published:2021-05-04 Issue:6 Volume:9 Page:3336-3345
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hussain Muzzamal¹^ORCID,Saeed Farhan¹^ORCID,Niaz Bushra¹,Afzaal Muhammad¹,Ikram Ali¹,Hussain Shahzad²^ORCID,Mohamed Abdellatif A.²,Alamri Mohamed S.²,Anjum Faqir M.³^ORCID

Affiliation:

1. Department of Food Science Government College University Faisalabad Pakistan

2. Department of Food Science & Nutrition King Saud University Riyadh Riyadh Saudi Arabia

3. University of the Gambia Serrekunda Gambia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2323

Reference36 articles.

1. Proximate Composition of Corn Bran as a Potential Substrate for the Production of Xylanase Using Aspergillus niger

2. Effect of soybean ( Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

3. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties

4. Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread

Cited by 21 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. Maize bran as an agro-industrial by-product: its bioactive compounds and their potential health benefits;Cogent Food & Agriculture;2024-08-19

2. Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace;Foods;2024-02-02

3. Maize;Cereals and Nutraceuticals;2024

4. Comparative study of nutritional composition, antioxidant activity and functional properties of Cucumis melo and Citrullus lanatus seeds powder;Cogent Food & Agriculture;2023-12-13

5. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread;Foods;2023-11-29