Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation-Reference-Cited by-同舟云学术

Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation

Published:2018-08-17 Issue:7 Volume:6 Page:1839-1847
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Klunklin Warinporn¹^ORCID,Savage Geoffrey¹^ORCID

Affiliation:

1. Faculty of Agriculture and Life Sciences; Lincoln University; Lincoln, Christchurch New Zealand

Funder

Chiang Mai University

Aroma-NZ Ltd.

Lincoln University

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.675/fullpdf

Reference45 articles.

1. Effects of cumin and ginger as antioxidants on dough mixing properties and cookie quality;Abdel-Samie;Cereal Chemistry,2010

2. A pepsin pancreatin digest index of protein quality evaluation;Akeson;Journal of Nutrition,1964

3. Optimisation of reduced calorie tropical mixed fruits jam;Aminah;Food Quality and Preference,2001

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. Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies;International Journal of Food Science & Technology;2023-06-22

2. Journey of Alpinia galanga from kitchen spice to nutraceutical to folk medicine to nanomedicine;Journal of Ethnopharmacology;2022-06

3. Chemical composition, antimicrobial properties, and antioxidant activity of galangal rhizome;Food Science and Technology;2022

4. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks;Critical Reviews in Food Science and Nutrition;2021-12-08

5. Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference;Journal of Aquatic Food Product Technology;2021-08-02