12
Views
2
CrossRef citations to date
0
Altmetric
Original Articles

Nutritional and sensory evaluation of pita bread “Arabic Bread” supplemented with Provesteen‐t “single‐cell protein”

&
Pages 169-174 | Received 09 Nov 1989, Accepted 29 Jun 1990, Published online: 31 Aug 2010

References

  • Ballester , D. , Zacarias , I. , Garcia , E. and Yanez . 1984 . Baking studies and nutritional value of bread supplemented with full‐fat sweet lupine flour (L. albus cv multolupa) . J Food Sci , 49 : 14 – 16 .
  • Bowes and Church , H.N. 1980 . Food values of portions commonly used , Philadelphia, Toronto : J.B. Lippincott Company .
  • Eroshin , V.K. , Rakhmankulova , R.G. and Beletskaya , N.M. 1978 . Method of production of bread. U.S.S.R. Patent 563,952 . Food Sci Techno Abstr. , 1:M0092)
  • Fleming , S.E. and Sosulski , F.W. 1977 . Nutritive value of bread fortified with concentrated plant proteins and lysine . Cereal Chem , 54 (6) : 1238 – 1247 .
  • Goodhart , R.S. and Shils , M.E. 1980 . Modern nutrition in health and disease , 6th Ed. , Philadelphia : Lea and Fibeger . 1980
  • Jellinek , G. 1985 . Sensory evaluation of food , Chichester, , England : Horwood Ltd. .
  • Lin , J. C‐M. , Chastain , M.F. and Strength , D.R. 1986 . Sensory and nutritional evaluation of wheat bread supplemented with Single‐Cell Protein from Torula yeast (Candida utilis) . J Food Sci , 51 (3) : 647 – 651 .
  • Litchfield , J.H. 1983 . Single‐Cell Proteins . Sci , 219 : 740 – 745 .
  • Nikkila , E.M. , Constantinides , S.M. and Meade , T.L. 1976 . Supplementation of Arabic and Indian breads with fish protein concentrate . J. Agric Food Chem , 24 (6) : 1144 – 1147 .
  • Shehata , N.A. and Fryer , B.A. 1970 . Effect on protein quality of supplementing wheat flour with chickpea flour . Cereal Chem , 47 (6) : 663 – 670 .
  • Watt , B.K. and Merrill , A.L. 1963 . Composition of Foods , Washington, D.C. : United States Department of Agriculture .
  • Yanez , E. , Wulf , H. , Ballester , D. , Fernandez , N. , Gattas , V. and Monckeberg , F. 1973 . Nutritive value and baking properties of bread supplemented with Candida utilis . J Sci Fd Agric , 24 : 519 – 525 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.