Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin
Abdellatief A. Sulieman(Jiangnan University), Huiming Zhou(Jiangnan University), Mohammed Obadi(Jiangnan University), Wei Peng(Soochow University), Muhammad Shoaib(Zhejiang University), Kamal Alahmad(Jiangnan University), Hinawi A.M. Hassanin(Jiangnan University), Ke‐Xue Zhu(Jiangnan University)
Cited by 22
Related Papers
Inulin: Properties, health benefits and food applications
|Carbohydrate Polymers|2016|812
Silver nanoclusters based FRET aptasensor for sensitive and selective fluorescent detection of T-2 toxin
|Sensors and Actuators B Chemical|2018|98
Effects of ozone treatment on the physicochemical and functional properties of whole grain flour
|Journal of Cereal Science|2018|97
Antimicrobial potentials of medicinal plant’s extract and their derived silver nanoparticles: A focus on honey bee pathogen
|Saudi Journal of Biological Sciences|2018|83