Dietary Supplementation of <i>κ</i>-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread"
written by Maya Raman, Ammu Dinakaran, Akshaya Ravindran, Thazhakot Vasunambisan Sankar, Teralandur Krishnaswamy Srinivasa Gopal,
published by Food and Nutrition Sciences, Vol.10 No.8, 2019

has been cited by the following article(s):

[1]	Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread
	2021

[2]	Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes
	2020

[3]	EFFECT OF SOME TYPES OF CARRAGEENAN ON CHEMICAL AND BIOLOGICAL CHARACTERISTIC IN THE STRAWBERRY JAM
	2020

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