Journal of Food Processing & Technology

Kaur G. Development and Nutritional Evaluation of Multigrain Bread Supplemented with Sunflower Seed (Helianthus annuus) Flour.

Kebero Jebo K. Development and Optimization of Wheat-Sorghum based Bread Enhanced with Orange Flashed Sweet Potato (Doctoral dissertation, Addis Ababa University).

Lin LY, Peng CC, Chen KC, Wang HE, Wang CS, Shen KH, Peng RY. Manufacturing technology of banana?assorted breads: The fermentative characteristics affected by different banana cultivars. Food science & nutrition. 2020 Jun;8(6):2627-41.

Kaur G, Kaur N, Kaur A. Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (Helianthus annuus) seed flour. Journal of Food Science and Technology. 2021 Jul;58(7):2617-29.

Shah TR, Kumar KP. Total Phenolic Content, Antioxidant Activity and Pasting Properties of Maize Flat Bread Supplemented with Asparagus Bean Flour.

Kamalaja T, Das L, Rani RN, Saibhavani G, Kodali S. Assessment of KAP levels on RTU multigrain mixes usage through Nutrition education for management of dual burden of malnutrition. Hindu. 2021;45:70-31.

Ibrahim SA, Litini Afodia K, Gervase AI. Production and Evaluation of the Quality of Pearl Millet-based Fura (A Northern Nigerian Cereal-based Spiced Steamed Dough) as Affected by Bambara Groundnut Flour Supplementation. Asian Journal of Applied Science and Technology (AJAST) Volume. 2021 Aug 8;5:13-31.

Stoin D, Petrovich LI, Velciov AB, Cozma A, Trasca T, Rivis A, Jianu C. Red kidney bean and rice flours: potential ingredients in the production of gluten-free bread with functional quality. Journal of Agroalimentary Processes and Technologies. 2019;25(3):147-52.

Waseem M, Akhtar S, Manzoor MF, Mirani AA, Ali Z, Ismail T, Ahmad N, Karrar E. Nutritional characterization and food value addition properties of dehydrated spinach powder. Food Science & Nutrition. 2021 Feb;9(2):1213-21.

Adem M, Sadik JA, Worku A, Neela S. Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food. Nutrition & Food Science. 2019 Nov 17.

Olagunju AI, Oluwajuyitan TD, Oyeleye SI. Multigrain bread: dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties. Journal of Food Measurement and Characterization. 2021 Apr;15(2):1851-64.

Chaudhary C, Khatak A, Grewal R, Rai D. Physical functional and nutritional properties of different cereals and flaxseed. Journal of Pharmacognosy and Phytochemistry. 2018;7(2):733-6.

Marinopoulou A, Papadakis D, Petridis D, Papageorgiou M. Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer Preference. Journal of Culinary Science & Technology. 2020 Sep 2;18(5):396-412.

Shah TR, Prasad K, Kumar P. Development and parameter optimization of maize flat bread supplemented with asparagus bean flour. Food Science and Technology. 2017 May 15;38:148-56.

Nazir F, Nayik GA. Impact of wheat-barley blending on rheological, textural and sensory attributes of leavened bread. Journal of Food Processing & Technology. 2016;7(8):8.

Pardhi SD, Singh B, Nayik GA, Dar BN. Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology. Journal of the Saudi Society of Agricultural Sciences. 2019 Jan 1;18(1):7-16.

Vargas DA, Casas DE, Chávez-Velado DR, Jiménez RL, Betancourt-Barszcz GK, Randazzo E, Lynn D, Echeverry A, Brashears MM, Sánchez-Plata MX, Miller MF. In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats. Foods. 2021 Sep;10(9):2106.

Long JM, Mohan A. Development of meat powder from beef byproduct as value-added food ingredient. LWT. 2021 Jul 1;146:111460.

Knight A, Light N. The nutritional soundness of meat-based and plant-based pet foods. Revista Electronica de Veterinaria. 2021 Mar 31:01-21.

Veum TL, Serrano X, Hsieh FH. Twin-or single-screw extrusion of raw soybeans and preconditioned soybean meal and corn as individual ingredients or as corn-soybean product blends in diets for weanling swine. Journal of animal science. 2017 Mar 1;95(3):1288-300.