标题
Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing
作者
关键词
-
出版物
JOURNAL OF FOOD QUALITY
Volume 38, Issue 6, Pages 431-440
出版商
Wiley
发表日期
2015-09-11
DOI
10.1111/jfq.12159
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study
- (2015) María Hernández-Carrión et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Characterization of Byproducts Originating from Hemp Oil Processing
- (2014) Milica Pojić et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Influence of extrusion condition and hemp addition on wheat dough and bread properties
- (2013) Yuan-Yuan Wang et al. FOOD SCIENCE AND BIOTECHNOLOGY
- The effects of dietary fibre addition on the quality of common cereal products
- (2013) Martina Foschia et al. JOURNAL OF CEREAL SCIENCE
- Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality
- (2013) John R.N. Taylor et al. JOURNAL OF CEREAL SCIENCE
- The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace
- (2013) Norah O'Shea et al. Food & Function
- Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
- (2012) Charis M. Galanakis TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Non-traditional flours: frontiers between ancestral heritage and innovation
- (2012) Cecilia Dini et al. Food & Function
- Fatty acid composition and oxidation stability of hemp (Cannabis sativa L.) seed oil extracted by supercritical carbon dioxide
- (2011) C. Da Porto et al. INDUSTRIAL CROPS AND PRODUCTS
- EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD)
- (2010) MAHSA MAJZOOBI et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- In Vitro Antioxidant Properties of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Fractions
- (2010) Abraham T. Girgih et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Nutritional value of bread: Influence of processing, food interaction and consumer perception
- (2008) K. Dewettinck et al. JOURNAL OF CEREAL SCIENCE
- Fatty Acid Composition, Antioxidant Properties, and Antiproliferative Capacity of Selected Cold-Pressed Seed Flours
- (2008) John W. Parry et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed
- (2007) Biljana Škrbić et al. FOOD CHEMISTRY
- Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins
- (2007) Xian-Sheng Wang et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started