Development of a novel cup cake with unique properties of essential oil of betel leaf (Piper betle L.) for sustainable entrepreneurship-Reference-Cited by-同舟云学术

Development of a novel cup cake with unique properties of essential oil of betel leaf (Piper betle L.) for sustainable entrepreneurship

Published:2014-09-17 Issue:8 Volume:52 Page:4885-4894
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Roy Arnab,Guha Proshanta

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-014-1540-2.pdf

Reference9 articles.

1. Bourne MC (1982) Food Texture and Viscosity: Concept and Measurement. Academic Press

2. Burdock GA, Carabin IG (2004) Generally recognized as safe (GRAS): history and description. Toxicol Lett 150:3–18

3. Chattopadhyay SB, Maity S (1967) Diseases of betelvine and spices. ICAR, New Delhi

4. Guha P (2006) Betel leaf: the neglected green gold of India. J Hum Ecol 19(2):87–93

5. Guha P (2007a) Extraction of essential oil from betel leaf for manufacturing of food, medicinal and cosmetic products. In Proc. Indian convention of food scientist and technologist, pp. 44

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