Author:
Choudhury Monisha,Badwaik Laxmikant S.,Borah Pallab Kumar,Sit Nandan,Deka Sankar C.
Publisher
Springer Science and Business Media LLC
Reference34 articles.
1. AACC (2000) Approved methods, American Association of Cereal Chemists, 10th edn. St. Paul, Minnesota
2. Aamodt A, Magnus EM, Færgestad EM (2005) Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions. Cereal Chem 82(3):290–301
3. Ajila CM, Leelavathi K, Prasada Rao UJS (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 48:319–326
4. Akhtar S, Anjum FM, Rehman SU, Sheikh MA, Farzana K (2008) Effect of fortification on physico-chemical and microbiological stability of whole wheat flour. Food Chem 110:113–119
5. AOAC (1990) Approved methods of Association of Official Analytical Chemists, 15th edn. Arlington, VA, USA
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献