Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies-Reference-Cited by-同舟云学术

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Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Published:2009-06 Issue:2 Volume:29 Page:395-400
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Granato Daniel,Ellendersen Luciana de Souza Neves

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v29n2/26.pdf

Cited by 19 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. A comprehensive insight into peanut: Chemical structure of compositions, oxidation process, and storage conditions;Journal of Food Composition and Analysis;2024-01

2. The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia;International Journal of Gastronomy and Food Science;2023-09

3. Study the Impact of Replacing Peanut Flour with Wheat Flour on Physiochemical Properties and Sensory Assessment of Biscuits Produced;IOP Conference Series: Earth and Environmental Science;2023-04-01

4. Preparation and Evaluation of Antioxidant Loaded Candy using Microwave Prepared Capsicum powder with Optimization of Time and Temperature;Research Journal of Pharmacy and Technology;2022-07-29

5. Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits;Annals of Agricultural Sciences;2021-06

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