Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten‐free cookies-Reference-Cited by-同舟云学术

Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten‐free cookies

Published:2022-07-26 Issue:1 Volume:58 Page:423-431
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yen Nguyen Thi Hoang¹²³^ORCID,Huong Nguyen Thi Mai³^ORCID,Hoa Phan Ngoc¹²,Van Hung Pham²⁴^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam

2. Vietnam National University in Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam

3. Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City 12 Nguyen Van Bao, Ward 4, Go Vap District Ho Chi Minh City Vietnam

4. Department of Food Technology International University Quarter 6, Ling Trung Ward, Thu Duc District Ho Chi Minh City Vietnam

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15982

Reference31 articles.

1. Quality Evaluation and Acceptability of Cookies Produced From Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends

2. The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds

3. Development and Quality Characteristics of Cookies from Sprouted Sorghum, Pigeon Pea and Orange Fleshed Sweet Potato Flour Blends

4. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

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