Preparation and storage stability of flaxseed chutney powder, a functional food adjunct-Reference-Cited by-同舟云学术

Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

Published:2011-01-20 Issue:1 Volume:50 Page:129-134
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Rao Pamidighantam Prabhakara,Rao Galla Narsing,Mala Kripanand Sathiya,Balaswamy Karakala,Satyanarayana Akula

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-011-0235-1.pdf

Reference31 articles.

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3. AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington

4. Balaswamy K, Jyothirmayi T, Rao DG (2004) Studies on preparation of curry leaf (Murraya koenigii L.) chutney powder. Foodserv Res Int 14:175–187

5. Balaswamy K, Satyanarayana A, Rao DG (2005) Studies on preparation and storage characteristics of onion (Allium cepa L)–chilly (Capsicum annum) chutney. Foodserv Res Int 15(3–4):140–146

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