Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)-Reference-Cited by-同舟云学术

Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)

Published:2018-04-02 Issue:8 Volume:53 Page:1906-1913
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bourekoua Hayat¹²,Różyło Renata²^ORCID,Gawlik-Dziki Urszula³,Benatallah Leila¹,Zidoune Mohammed Nasreddine¹,Dziki Dariusz⁴

Affiliation:

1. Institut de la Nutrition; de l'Alimentation et des Technologies Agro-Alimentaires (INATAA); Université des Frères Mentouri-Constantine 1; Route de Ain El-Bey 25000 Constantine Algeria

2. Department of Food Engineering and Machines; University of Life Sciences in Lublin; Doświadczalna 44 Lublin 20-280 Poland

3. Department of Biochemistry and Food Chemistry; University of Life Sciences in Lublin; Skromna Street 8 Lublin 20-704 Poland

4. Department of Thermal Technology and Food Process Engineering; University of Life Sciences in Lublin; 44 Doświadczalna St. Lublin 20-280 Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13777/fullpdf

Reference37 articles.

1. Health benefits of punicic acid: a review;Aruna;Comprehensive Reviews in Food Science and Food Safety,2016

2. Celiac disease: understanding the gluten-free diet. Review;Bascuñán;European Journal of Nutrition,2016

3. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours;Bourekoua;LWT - Food Science and Technology,2016

4. Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder;Bourekoua;European Food Research and Technology,2018

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