Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour-Reference-Cited by-同舟云学术

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Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour

Published:2018-06-16 Issue:3 Volume:54 Page:602-609
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Jukić Marko¹^ORCID,Lukinac Jasmina¹^ORCID,Čuljak Jaka¹,Pavlović Mateja¹,Šubarić Drago¹,Koceva Komlenić Daliborka¹

Affiliation:

1. Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek F. Kuhača 20 Osijek HR‐31000 Croatia

Funder

Hrvatska Zaklada za Znanost

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13838

Reference47 articles.

1. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

2. Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children;Białek M.;CyTA – Journal of Food,2016

3. Pasting Behaviors of Starch and Protein in Soy Flour-Enriched Composite Flours on Quality of Biscuits

4. Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

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