Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury
Author:
Funder
Department of Science and Technology, Govt. of India
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-2123-6.pdf
Reference39 articles.
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3. Al-Saikhan MS, Howard LR, Miller JC (1995) Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum L.). J Food Sci 60:341–343
4. AOAC (2005) Official methods of analysis, 8th edn. Association of the Official Analytical Chemists, Gaithersburg, Md
5. Babbar N, Oberoi HS, Uppal DS, Patil RT (2011) Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Res Int 44:391–396
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