Chemical, Functional and Pasting Properties of Wheat (<i>Triticumspp</i>)-Walnut (<i>Juglansregia</i>) Flour

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Chemical, Functional and Pasting Properties of Wheat (Triticumspp)-Walnut (Juglansregia) Flour"
written by Blessing I. Offia-Olua,
published by Food and Nutrition Sciences, Vol.5 No.16, 2014

has been cited by the following article(s):

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[1]	Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes Frontiers in Sustainable Food Systems, 2023 DOI:10.3389/fsufs.2023.1129807

[2]	Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties JOURNAL OF ENGINEERING SCIENCE, 2023 DOI:10.52326/jes.utm.2023.30(1).16

[3]	In vitro digestibility, physicochemical, and sensory properties of a gluten‐free biscuit from blends of cassava and African walnut flour Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17022

[4]	Evaluation of functional and rheological properties of the composite flour from oat, wheat and moringa tree leaves Cogent Food & Agriculture, 2022 DOI:10.1080/23311932.2022.2120009

[5]	Evaluation of functional and rheological properties of the composite flour from oat, wheat and moringa tree leaves Cogent Food & Agriculture, 2022 DOI:10.1080/23311932.2022.2120009

[6]	In vitro digestibility, physicochemical, and sensory properties of a gluten‐free biscuit from blends of cassava and African walnut flour Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17022

[7]	Evaluation of functional and rheological properties of the composite flour from oat, wheat and moringa tree leaves Cogent Food & Agriculture, 2022 DOI:10.1080/23311932.2022.2120009

[8]	In vitro digestibility, physicochemical, and sensory properties of a gluten‐free biscuit from blends of cassava and African walnut flour Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17022

[9]	Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 DOI:10.2478/aucft-2021-0004

[10]	Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology Applied Sciences, 2021 DOI:10.3390/app11041731

[11]	Product development of sweet potato dry noodle using Quality Function Deployment (QFD) IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/733/1/012061

[12]	Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 DOI:10.2478/aucft-2021-0004

[13]	Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour Czech Journal of Food Sciences, 2021 DOI:10.17221/131/2018-CJFS

[14]	Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour Czech Journal of Food Sciences, 2021 DOI:10.17221/131/2018-CJFS

[15]	Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 DOI:10.2478/aucft-2021-0004

[16]	Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 DOI:10.2478/aucft-2021-0004

[17]	Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour Czech Journal of Food Sciences, 2021 DOI:10.17221/131/2018-CJFS

[18]	Production of pasta from Moringa leaves _ oat _ wheat composite flour Cogent Food & Agriculture, 2020 DOI:10.1080/23311932.2020.1724062

[19]	Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough Applied Sciences, 2020 DOI:10.3390/app10207225

[20]	Soda Bread Making Process Decreases Protein Efficacy Ratio and Causes Debilitation of Hematological Parameters in Male Rats Health Scope, 2020 DOI:10.5812/jhealthscope.107390

[21]	Characterization of Striga-Resistant Yellow-Orange Maize Hybrids for Bioactive, Carbohydrate, and Pasting Properties Frontiers in Sustainable Food Systems, 2020 DOI:10.3389/fsufs.2020.585865

[22]	Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour Czech Journal of Food Sciences, 2020 DOI:10.17221/131/2018-CJFS

[23]	The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread International Journal of Food Science, 2019 DOI:10.1155/2019/5676205

[24]	Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality Czech Journal of Food Sciences, 2018 DOI:10.17221/326/2017-CJFS

[25]	Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection Crop and Pasture Science, 2018 DOI:10.1071/CP18205

[26]	Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality Czech Journal of Food Sciences, 2018 DOI:10.17221/326/2017-CJFS

[27]	Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality Czech Journal of Food Sciences, 2018 DOI:10.17221/326/2017-CJFS

[28]	Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality Czech Journal of Food Sciences, 2018 DOI:10.17221/326/2017-CJFS

[29]	Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour Journal of Food Measurement and Characterization, 2017 DOI:10.1007/s11694-017-9605-3

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