Search in:

International Journal of Food Properties Volume 21, 2018 - Issue 1

Submit an article Journal homepage

Open access

7,420

Views

CrossRef citations to date

Altmetric

Articles

Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

Tahiya Qadri Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, KashmirCorrespondence[email protected]

Syed Zameer Hussain Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir

Abdul Hamid Rather Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir

Tawheed Amin Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir

Bazila Naseer Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir

Pages 1117-1128 | Received 24 Mar 2018, Accepted 03 May 2018, Published online: 09 Aug 2018

Cite this article
https://doi.org/10.1080/10942912.2018.1485033
CrossMark

Full Article
Figures & data
References
Citations
Metrics
Licensing
Reprints & Permissions
View PDF PDF

Citations (9)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Articles from other publishers (9)

Keerthana P G & Subaratinam R Subaratinam R. (2023) Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack. Biosciences Biotechnology Research Asia 20:1, pages 329-339.
Crossref

Heny Herawati, Iceu Agustinisari, Indah Kurniasari, Dian Anggraeni & Muchamad Bachtiar. (2023) Formulation Techniques and Variations of CMC (Carboxymethyl Cellulose) Concentrations to Improve on Making Gluten-Free Corn Macaron. E3S Web of Conferences 444, pages 04020.
Crossref

Manish Tiwari, Akansha Tiwari, Ankita Kataria & Komal Chauhan. 2023. Cereal-Based Food Products. Cereal-Based Food Products 147 167 .

R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger & Ciarán G. Forde. (2022) Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters. Food & Function 13:18, pages 9340-9354.
Crossref

Rita Ru En Tay, Talia Agatha, Gweon Somang, Oni Yuliarti & Eunice Li Lin Tan. (2022) Structuring wheat flour-based crackers using whey protein isolate. International Dairy Journal 128, pages 105314.
Crossref

Suchada Maisont, Wisutthana Samutsri, Wuttichai Phae-ngam & Pichet Limsuwan. (2021) Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish. Frontiers in Nutrition 8.
Crossref

Eliane Flore Eyenga, Hippolyte Tene Mouafo, Mercy Bih Loh Achu, Wilfred F. Mbacham & Sali Atanga Ndindeng. (2021) Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology. International Journal of Food Science 2021, pages 1-12.
Crossref

K Shantini, A R Nurhanan & L Tham. (2021) Influence of dark and light colours of Carica papaya leaves on physical properties and sensory acceptability in crackers. IOP Conference Series: Earth and Environmental Science 756:1, pages 012068.
Crossref

Syed Zameer Hussain, Mushtaq Beigh, Tahiya Qadri, Imtiyaz Ahmad & Bazila Naseer. (2020) Development of low glycemic index crackers from water chestnut and barley flour. British Food Journal 122:4, pages 1156-1169.
Crossref

Share icon
Back to Top

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.

People also read
Recommended articles
Cited by

To cite this article:

Reference style: APA Chicago Harvard

Citation copied to clipboard

Reference styles above use APA (6th edition), Chicago (16th edition) & Harvard (10th edition)

Download citation

Download a citation file in RIS format that can be imported by citation management software including EndNote, ProCite, RefWorks and Reference Manager.

Choose format: RIS BibTex RefWorks Direct Export

Choose options: Citation Citation & abstract Citation & references

Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

Articles from other publishers (9)

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

Citations (9)

Articles from other publishers (9)

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date