Effect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour (Triticum aestivus) cookies-Reference-Cited by-同舟云学术

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Effect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour (Triticum aestivus) cookies

Published:2021-07-13 Issue:3 Volume:20 Page:1-13
ISSN:1665-2738
Container-title:Revista Mexicana de Ingeniería Química
language:
Short-container-title:RMIQ

Author:

López-Fernández M., ,Méndez-Montealvo G.,Velazquez G.,Perales-Torres A.,Santiago-Adame R.,Castillo-Ruiz O.

Publisher

Universidad Autonoma Metropolitana

Subject

General Chemical Engineering

Cited by 3 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. Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product;Future Foods;2024-06

2. Valorization applications of pineapple and papaya byproducts in food industry;Comprehensive Reviews in Food Science and Food Safety;2024-05

3. Effect of sodium alginate-calcium chloride coating and glycerol and sorbitol concentration on oxidative stability and fungal growth of Persian walnut (Juglans regia L.);Revista Mexicana de Ingeniería Química;2022-12-12

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