Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours-Reference-Cited by-同舟云学术

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Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours

Published:2018-05-25 Issue:1 Volume:10 Page:23-32
ISSN:1847-3466
Container-title:Croatian Journal of Food Science and Technology
language:
Short-container-title:Croat. J. Food Sci. Technol.

Author:

AHMED HAWA, ,SATHEESH NEELA,DIBABA KUMELA, ,

Publisher

Faculty of Food Technology Osijek

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 9 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. Evaluating the preparation, nutritional, physical, and microbial quality of ‘ chuko’ : a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia;Cogent Food & Agriculture;2024-06-19

2. Multielement analysis coupled with chemometrics modelling for geographical origin classification of teff [Eragrostis tef (Zuccagni) Trotter] grains from Amhara Region, Ethiopia;BMC Chemistry;2023-06-08

3. Pseudocereals: Teff Characteristics and Properties as Novel Food Ingredient;Reference Module in Food Science;2023

4. Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute;Nutrition & Food Science;2022-11-15

5. Multi-Elemental Analysis Coupled with Chemometrics Models for Geographical Origin Classification of Teff [Eragrostis Tef (Zuccagni) Trotter] Grains;SSRN Electronic Journal;2022

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