Effect of soaking and germination on physicochemical and functional attributes of horsegram flour
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2892-1/fulltext.html
Reference43 articles.
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4. AOAC (2005) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington
5. Brand-Williams W, Cuvelier M, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Food Sci Technol LEB 28:25–30. doi: 10.1016/s0023-6438(95)80008-5
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