Quality and Technological Properties of Gluten-Free Biscuits Made with <i>Pachyrhizus ahipa</i> Flour as a Novel Ingredient

Food and Nutrition Sciences

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

Citations

"Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient"
written by María Cecilia Doporto, Fernanda Sacco, Sonia Z. Viña, María Alejandra García,
published by Food and Nutrition Sciences, Vol.8 No.1, 2017

has been cited by the following article(s):

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[4]	Variation in nutritional components in roots from ahipa (Pachyrhizus ahipa (wedd.) parodi) accessions and an interspecific hybrid (p. ahipa× p. tuberosus (lam …
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[5]	Variation in Nutritional Components in Roots From Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. Ahipa× P. Tuberosus (Lam.) …
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[6]	Studies in the application of green banana flour composite from 10 banana cultivars in gluten-sugar-free banana flour based biscuit
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[9]	PERBANDINGAN TEPUNG MOCAF DENGAN PATI DAN JENIS PATI (JAGUNG DAN KENTANG) TERHADAP KARAKTERISTIK BISKUIT NON TERIGU
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[10]	Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods
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[11]	Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type
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[12]	Effect of Motivation and Gender on Problem-solving in Student Mathematics
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[13]	Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration
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[14]	BISCUIT FORMULATION WITH SUBSTITUTION OF BROWN RICE FLOUR
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[15]	Fermentation and drying effects on bread-making potential of sour cassava and ahipa starches
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[16]	Improving Macro Nutrition Content on Nutritional Biscuits with Substitution of Tilapia Fish Flour, Sardine Fish Flour, and Red Rice Flour
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[17]	GLUTENSİZ BİSKÜVİLERDE YENİ YAKLAŞIMLAR

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[2]	Development and characterization of functional cookies fortified with microencapsulated pomegranate peel extract powder Journal of Food Measurement and Characterization, 2025 DOI:10.1007/s11694-024-03053-0

[3]	Proceedings of the 1st UMSurabaya Multidisciplinary International Conference 2021 (MICon 2021) Advances in Social Science, Education and Humanities Research, 2023 DOI:10.2991/978-2-38476-022-0_102

[4]	Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis Journal of Food Measurement and Characterization, 2023 DOI:10.1007/s11694-023-01943-3

[5]	Variation in Nutritional Components in Roots from Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. ahipa × P. tuberosus (Lam.) Spreng.) Agronomy, 2021 DOI:10.3390/agronomy12010005

[6]	Fermentation and drying effects on bread-making potential of sour cassava and ahipa starches Food Research International, 2019 DOI:10.1016/j.foodres.2018.08.081

[7]	Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods International Journal of Food Science & Technology, 2019 DOI:10.1111/ijfs.14457

[8]	Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration LWT, 2019 DOI:10.1016/j.lwt.2019.03.082

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