Work

Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread

Year: 2019

Type: article

Source: Food & Function

DOI: 10.1039/c8fo02511h

Authors: Xin Guo, Longkai Shi, Shuai Yang, Roujia Yang, Xinyue Dai, Tao Zhang, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang

Institutions: Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funders: National Natural Science Foundation of China, China Postdoctoral Science Foundation

Awards: G7788533513, G7967432946

OpenAlex ID: W2951366693

FWCI: 2.127

Cites: 66

Cited by: 31

Related to: 10