Agricultural Sciences

Agricultural Sciences

ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.org/journal/as
E-mail: as@scirp.org
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐is full replacement …
Journal of Food …, 2022
[2] Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and …
Journal of Food …, 2022
[3] Shelf life extension of bread using ethanol emitters with different packaging materials
JOURNAL OF FOOD …, 2022
[4] Influence of rice flour on wheat flour based low-gluten flat bread: Functional and bread parameters characterization
2022
[5] Prebiotic Wheat Bread: Technological, Sensorial and Nutritional perspectives and Challenges
2021
[6] Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion
International Journal of Food Science & …, 2021
[7] Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
Food Science & …, 2021
[8] Raf ömrü uzun lüpen unu üretimi ve besinsel-fonksiyonel özellikleri geliştirilmiş makarna ve ekmek üretiminde kullanımı
2021
[9] Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa
2020
[10] Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research
2019
[11] An overview on Parkia biglobosa starch digestibility, health benefits and some applications
2019
[12] Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned
2019
[13] Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch‐enrichment dough and biscuit
Journal of food process engineering, 2019
[14] Pirinç nişastasından çeşitli yöntemler ile elde edilen enzime dirençli nişastanın karakterizasyonu ve ekmek kalitesi üzerine etkisi
2019
[15] Quality characteristics of spent hen meat powder incorporated whole wheat breads
Nutrition & Food Science, 2018
[16] Development and Physicochemical properties of Breadfruit (Artocarpus altilis) Resistant Starch Bread
2018
[17] Nutrition, Food Science and Technologies School
2017
[18] Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread
Journal of Food Measurement and Characterization, 2017
[19] Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato
Journal of Nutritional Health & Food Engineering, 2017
[20] TIME AND TEMPERATURE EFFECTS OF ULTRASOUND TREATMENTS ON THE RESISTANT STARCH CONTENT OF Canna edulis Ker
Thesis, 2017
[21] School of Nutrition, Food Science and Technologies
2017
[22] Determination of zinc, iron, resistant starch, phytic acid and their effect on rheological and organoleptic properties for selected Kenyan wheat varieties
2016
[23] Formulation of infant foods fortified with baobab fruit pulp and moringa leafpowder for children under five
2016
[24] Caracterizacion morfologica y contenido de almidon resistente y disponible en bananos (Musa sapientum) exportables del Ecuador
2015
[25] 抗性淀粉的生物学功效及在食品加工中的应用
食品科学技术学报, 2015
[26] Caracterización morfológica y contenido de almidón resistente y disponible en bananos (Musa sapientum) exportables del Ecuador
Revista Española de Nutrición Humana y Dietética, 2015
[27] The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)
American Journal of Applied Sciences, 2015
[28] Value addition of culinary banana (Musa ABB)
2015
[29] Desenvolvimento de massas congeladas de pães tipo forma contendo ingredientes funcionais
2014
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top