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Evaluation of acha flour in the production of gluten‐free sourdough cookies

https://doi.org/10.1111/ijfs.15923
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jps.2600600253openalex-snapshot
Official Methods of Analysis of the Association of Official Analytical Chemists
inferredcites →https://doi.org/10.1007/s13197-012-0712-1openalex-snapshot
Stability of oryzanol fortified biscuits on storage
inferredcites →https://doi.org/10.1016/j.fbio.2019.100443openalex-snapshot
Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making
inferredcites →https://doi.org/10.1016/j.foodcont.2019.106963openalex-snapshot
Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages
inferredcites →https://doi.org/10.1016/j.lwt.2017.04.048openalex-snapshot
Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
inferredcites →https://doi.org/10.1016/j.lwt.2019.108875openalex-snapshot
Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum
inferredcites →https://doi.org/10.1016/j.lwt.2020.109576openalex-snapshot
Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
inferredcites →https://doi.org/10.1016/j.resmic.2015.06.003openalex-snapshot
Diversity in the antibacterial potential of probiotic cultures Bacillus licheniformis MCC2514 and Bacillus licheniformis MCC2512
inferredcites →https://doi.org/10.1111/1541-4337.12608openalex-snapshot
Fonio grains: Physicochemical properties, nutritional potential, and food applications
inferredcites →https://doi.org/10.1111/ijfs.14729openalex-snapshot
Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet
inferredcites →https://doi.org/10.15835/buasvmcn-fst:10080openalex-snapshot
Preparation and Quality Evaluation of Gluten-Free Biscuits
inferredcites →https://doi.org/10.1590/fst.28820openalex-snapshot
Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits
inferredcites →https://doi.org/10.17352/2455-815x.000062openalex-snapshot
Review on some cereal and legume based composite biscuits
inferredcites →https://doi.org/10.24203/ajafs.v6i6.5573openalex-snapshot
Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours
inferredcites →https://doi.org/10.31357/ait.v1i2.4881openalex-snapshot
Development of an Edible Coating from Okra Mucilage to Preserve the Crispiness in Soft Dough Biscuits Upon Storage
inferredcites →https://doi.org/10.31883/pjfns-2019-0005openalex-snapshot
Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review
inferredcites →https://doi.org/10.3390/app10041383openalex-snapshot
Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
inferredcites →https://doi.org/10.3390/app11083694openalex-snapshot
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs
inferredcites →https://doi.org/10.3390/fermentation8010032openalex-snapshot
Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains
inferredcites →https://doi.org/10.3390/foods10071498openalex-snapshot
Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition
inferredcites →https://doi.org/10.3390/foods5030065openalex-snapshot
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
inferredcites →https://doi.org/10.3390/microorganisms8091388openalex-snapshot
Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation
inferredcites →https://doi.org/10.9734/ijbcrr/2016/30011openalex-snapshot
Proximate Composition, Mineral and Phytochemical Contents of Some Leafy Vegetables Native to Igala Kingdom Kogi State Nigeria

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4823065openalex-extracted
In Vitro Probiotic Evaluation of Lactic Acid Bacteria Isolated from Date Fruit Sweetened Malted and Fermented Fonio Grain
inferred← citeshttps://doi.org/10.1002/cche.10752openalex-snapshot
Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties
inferred← citeshttps://doi.org/10.1007/s11694-024-02759-5openalex-snapshot
Techno-functional and baking properties of optimised heat-moisture treated acha flour
inferred← citeshttps://doi.org/10.1016/j.btre.2026.e00952openalex-snapshot
Transition from fermentation to precision fermentation: Role in sustainable food system
inferred← citeshttps://doi.org/10.1111/ijfs.16382openalex-snapshot
New trends in the development of functional foods
inferred← citeshttps://doi.org/10.15316/selcukjafsci.1743642openalex-snapshot
Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value
inferred← citeshttps://doi.org/10.21605/cukurovaumfd.1459417openalex-snapshot
The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits
inferred← citeshttps://doi.org/10.3390/fermentation11090509openalex-snapshot
Novel Fermentation Techniques for Improving Food Functionality: An Overview
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