Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages

Author:

Agrahar-Murugkar Dipika,Bajpai-Dixit Preeti,Kotwaliwale Nachiket

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference35 articles.

1. Agbor GA, Moumbegna P, Oluwasola EO, Nwosu LU, Njoku RC, Kanu S, Abudei FA (2011) Antioxidant capacity of some plants foods and beverages consumed in the eastern region of Nigeria. Afr J Trad Complement Altern Med 8(4):362–369

2. Agrahar-Murugkar D, Jha K (2009) Effect of sprouting on nutritional and functional characteristics of soybean (Glycine max L). J Food Sci Technol 46(3):240–243

3. Agrahar-Murugkar D, Jha K (2010) Effect of drying on the nutritional and functional quality and electrophoretic pattern of soy flour from sprouted soybean (Glycine max). J Food Sci Technol 47(5):482–483

4. Agrahar-Murugkar D, Gulati P, Kotwaliwale N, Gupta C (2015) Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients. J Food Sci Technol 52(8):5129–5137

5. AOAC (2005) Method 920.87. Official methods of analysis. Association of Official Analytical Chemists, 14th edn. AOAC, Arlington

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