Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Rawan Khashawi"'
Autor:
Basma Dashti, Tahani AL-Waalan, Batool AL-Fili, Rawan Khashawi, Barak AL- Azmi, Mohammed Ejaz
Publikováno v:
Journal of Food Composition and Analysis. 121:105387
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a170c80cb027cd07edd9f2b3595179a7
https://doi.org/10.1016/j.jfca.2023.105387
https://doi.org/10.1016/j.jfca.2023.105387
Publikováno v:
Journal of Food Science. 85:3711-3721
The brown wheat flour (BWF)-based Arabic bread was fortified with chicory-derived inulin. The objective of this work was to assess the influence of the inulin concentration (1.25 to 5%) on the rheological, textural properties, and fermentation effica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4a977baf1c1b5f508a1ab41fc4febf5
https://doi.org/10.1111/1750-3841.15491
https://doi.org/10.1111/1750-3841.15491
Publikováno v:
Food Hydrocolloids. 99:105331
The green banana flour (GBF) is a rich source of resistant starch, minerals, and phytochemicals and can be used as a functional ingredient for food product development. Two types of drying, namely, freeze-drying (FD) and hot-air tray drying (TD) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::762de69d806d85f9e9acfbdb6e77fb3d
https://doi.org/10.1016/j.foodhyd.2019.105331
https://doi.org/10.1016/j.foodhyd.2019.105331
Publikováno v:
Journal of Food Process Engineering. 42:e12968
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2eb281e235e4714f22ce079288c8fe56
https://doi.org/10.1111/jfpe.12968
https://doi.org/10.1111/jfpe.12968