Author:
Narsaiah Kairam,Sharma Minaxi,Sridhar Kandi,Dikkala Praveen
Funder
ICAR- National Fellow Project
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Food Science
Reference32 articles.
1. AACC International (2000a). Approved methods of analysis, method 10–10B. Optimized straight-dough bread-making method. The AACC International, St. Paul MN, USA
2. AACC International (2000b). Approved methods of analysis, method 62-05. Preparation of sample: bread. The AACC International, St. Paul MN, USA
3. Abuzaytoun R, Shahidi F (2006) Oxidative stability of flax and hemp oils. J Am Oil Chem Soc 83:855–861
4. Adjonu R, Doran G, Torley P, Agboola S (2014) Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities. J Food Eng 122:15–27
5. Akhtar S, Anjum FM, Anjum MAA (2011) Micronutrient fortification of wheat flour: recent development and strategies. Food Res Int 44:652–659
Cited by
15 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