Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread
By M. Mashayekh, M. Mahmoodi, M. Entezari. 2008
107 citations recorded by the source corpus.
Subfields: Nutrition and Dietetics, Pathology and Forensic Medicine
View Paper: https://www.semanticscholar.org/paper/7bbe1e9424a3a864936ad47826faf2afcf895893
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- M. G. Osman
- L. Abdulraheem
- E. Elhadi
- M. Khalafalla
- J. Ndife
- U. Zakari
Citations in the corpus
- Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends (2011, background): “The chemical composition of the composite flours have been shown to affect both physico-chemical properties and nutritional quality of their products (Dhingra and Jood, 2001; Akhtar et al., 2008; Mashayekh et al., 2008).”
- The influence of population density and duration of breeding on broiler chickens productivity and profitability (2010, background): “This was confirmed by the study of Mashayekh et al. (2008) who report that the flavour of 12% soy flourblended bread might be affected by the flavour of soy bean flour.”