African Journal of Food Science - Article Cited by

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 976

Full Length Research Paper

Production and evaluation of specialty bread from sprouted mixed-grains

Onyeka E. U. and Obeleagu O. S.

Federal University of Technology, Owerri, Imo State, Nigeria.
Email: [email protected]

Article Number - E0288E112312
Vol.7(4), pp. 63-70 , April 2013
https://doi.org/10.5897/AJFS12.122

Accepted: 15 March 2013
Published: 30 April 2013

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (5)

See more citations on Google Scholar

1.

Sprouted Grains

2.

Shirvani Atefe,Goli Sayed Amir Hossein,Shahedi Mohammad,Soleimanian-Zad Sabihe, . (2016) Changes in nutritional value and application of thyme (Thymus vulgaris) essential oil on microbial and organoleptic markers of Persian clover (Trifolium resupinatum) sprouts . LWT - Food Science and Technology

3.

Gawlik-Dziki Urszula,Dziki Dariusz,Pietrzak Wioletta,Nowak Renata, . (2017) Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour . Journal of Food Biochemistry

4.

Castro Abigail García,Ortiz Fabiola. A. Guzmán,Hernández Guadalupe Herrera,Román-Gutiérrez Alma D., . (2024) Analysis of bioactive compounds in lyophilized aqueous extracts of barley sprouts . Journal of Food Measurement and Characterization

5.

Perri Giuseppe,Minisci Andrea,Montemurro Marco,Pontonio Erica,Verni Michela,Rizzello Carlo G., . (2023) Exploitation of sprouted barley grains and flour through sourdough fermentation . LWT

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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