Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients-Reference-Cited by-同舟云学术

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

Published:2014-11-01 Issue:8 Volume:52 Page:5129-5137
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Agrahar-Murugkar Dipika,Gulati Paridhi,Kotwaliwale Nachiket,Gupta Chetan

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-014-1597-y.pdf

Reference39 articles.

1. 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

2. 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

3. Agrahar-Murugkar D, Jha K (2011) Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean. J Food Sci Technol 48(3):325–328

4. Agrahar-Murugkar D, Kotwaliwale N, Kumar M, Gupta C (2013) Effect of roasting parameters on soy-butter product quality. Int J Food Sci Technol 48:1359–1365

5. AOAC (2005) Method 920.87. Official methods of analysis. association of official analytical chemists, 14th edn. AOAC, Arlington

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