Selection of process parameters for producing high quality defatted sesame flour at pilot scale-Reference-Cited by-同舟云学术

Selection of process parameters for producing high quality defatted sesame flour at pilot scale

Published:2013-09-13 Issue:3 Volume:52 Page:1778-1783
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Manikantan M. R.,Sharma Rajiv,Yadav D. N.,Gupta R. K.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-1131-7.pdf

Reference24 articles.

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4. Barnwal P, Singh KK, Mridula D, Kumar R, Rehal J (2010) Effect of moisture content and residence time on dehulling of flaxseed. J Food Sci Technol 47:662–667

5. FAOSTAT (2011) Food and agriculture organization corporate statistical database, Food and agricultural commodities production. http://faostat.fao.org/site/339/default.aspx . Accessed on 24.06.2013

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