Effects of Partial Substitution of Wheat Flour with Breadfruit Flour on Quality Attributes of Fried Doughnut-Reference-Cited by-同舟云学术

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Effects of Partial Substitution of Wheat Flour with Breadfruit Flour on Quality Attributes of Fried Doughnut

Published:2018-01-01 Issue:1 Volume:13 Page:72
ISSN:2386-1363
Container-title:Journal of Agricultural Sciences
language:
Short-container-title:J Agric Sciences

Author:

Oke E.K.,Tijani A.O.,Abiola O.T.,Adeoye A.K.,Odumosu B.O.

Publisher

Sri Lanka Journals Online (JOL)

Subject

Agricultural and Biological Sciences (miscellaneous)

Cited by 6 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. Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut;Journal of the American Oil Chemists' Society;2024-07-24

2. Effect of Fortification of Defatted Moringa Oleifera Seed Flour on Consumers Acceptability and Nutritional Characteristics of Wheat Bread;European Food Science and Engineering;2022-06-28

3. Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours;International Journal of Food Science & Technology;2022-02-12

4. Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour;Food Science & Nutrition;2021-09-16

5. Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour;Journal of Food Processing and Preservation;2021-02-02

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