Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
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"Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours"
written by Mohamed G. E. Gadallah,
published by Food and Nutrition Sciences, Vol.8 No.5, 2017

has been cited by the following article(s):

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[1]	Development of a cost-effective and protein-enhanced germinated cereal–legume–millet flour based multigrain cookie: a step towards sustainable goals International Journal of Food Science and Technology, 2025 DOI:10.1093/ijfood/vvae064

[2]	Investigating the effects of fat and sugar reduction on the rheological, physicochemical, microbial and sensorial characteristics of gluten-free functional cup cake Journal of Food Measurement and Characterization, 2024 DOI:10.1007/s11694-024-02547-1

[3]	Potential food applications of sorghum ( Sorghum bicolor ) and rapid screening methods of nutritional traits by spectroscopic platforms Journal of Food Science, 2022 DOI:10.1111/1750-3841.16008

[4]	Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours Journal of Food Quality, 2022 DOI:10.1155/2022/4049905

[5]	Sensory description of gluten‐free bread using rapid sensory methodologies International Journal of Food Science & Technology, 2022 DOI:10.1111/ijfs.15752

[6]	Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours Journal of the Science of Food and Agriculture, 2022 DOI:10.1002/jsfa.12082

[7]	Ion Exchange Fraction of Fish by-Products Protein as a Food Protein Fortification Ingredient Key Engineering Materials, 2021 DOI:10.4028/www.scientific.net/KEM.884.241

[8]	Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours Processes, 2021 DOI:10.3390/pr9091687

[9]	Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification LWT, 2020 DOI:10.1016/j.lwt.2019.108876

[10]	Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification LWT, 2020 DOI:10.1016/j.lwt.2019.108876

[11]	Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification LWT, 2020 DOI:10.1016/j.lwt.2019.108876

[12]	Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology Journal of Food Processing and Preservation, 2019 DOI:10.1111/jfpp.14302

[13]	Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum Food Science and Technology International, 2018 DOI:10.1177/1082013218779323

[14]	Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum Food Science and Technology International, 2018 DOI:10.1177/1082013218779323

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