Funder
Science and Engineering Research Board, Govt of India
Publisher
Springer Science and Business Media LLC
Reference25 articles.
1. AACC, (2000) Approved methods of the American association of cereal chemists, 10th edn. AACC, St. Paul
2. Abdissa B, Math R, Desham K, Korra S (2020) Moisture sorption behavior and shelf life prediction of teff seed and flour. J Appl Packag Res 12(1):1
3. Adeola AA, Ohizua ER (2018) Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Sci Nutr 6(3):532–540
4. Al-Muhtaseb A, Mcminn W, Magee T (2002) Moisture sorption isotherm characteristics of food products: a review. Food Bioprod Process 80(2):118–128. https://doi.org/10.1205/09603080252938753
5. Alothman M, Bhat R, Karim AA (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115(3):785–788
Cited by
1 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