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Y.R. Liang, Q. Ye, J. Jin, H. Liang, J.L. Lu, Y.Y. Du & J.J. Dong. (2008) Chemical and Instrumental Assessment of Green Tea Sensory Preference. International Journal of Food Properties 11:2, pages 258-272.
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Naofumi Morita, Tomoko Maeda, Michiyo Watanabe & Shirou Yano. (2007) Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure. International Journal of Food Properties 10:4, pages 779-789.
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M.S. Butt, Aftab Ahmad & M.K. Sharif. (2007) Influence of Pectin and Guar Gum Composite Flour on Plasma Biochemical Profile of Streptozotocin-Induced Diabetic Male Albino Rats. International Journal of Food Properties 10:2, pages 345-361.
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Articles from other publishers (5)
Aloisa G. Deriu, Antonio J. Vela & Felicidad Ronda. (2022) Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications. Foods 11:2, pages 183.
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Fan Zhu. (2020) Fonio grains: Physicochemical properties, nutritional potential, and food applications. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3365-3389.
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Iuliana Aprodu & Iuliana Banu. (2014) Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends. Food Science and Technology International 21:5, pages 342-353.
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A.A. Olapade & O.B. Oluwole. (2013) Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour. Nigerian Food Journal 31:1, pages 6-12.
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I. A. Jideani & V. A. Jideani. (2011) Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu). Journal of Food Science and Technology 48:3, pages 251-259.
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