不同形式的荞麦添加对面包理化和感官特性的影响

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2024-06-12 DOI:10.17221/36/2024-cjfs
Erdi Eren, Murat Reis Akkaya
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Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
期刊最新文献
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract
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