Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation-Reference-Cited by-同舟云学术

Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation

Published:2017-08-14 Issue:1 Volume:12 Page:94-104
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Vasundhra ,Kumar S. Bharath,Vijaykrishnaraj M.,Prabhasankar P.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-017-9620-4/fulltext.html

Reference37 articles.

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3. C. Catassi, S.K. Yachha, in The Science of Gluten-Free Foods and Beverages, ed. by E.K. Arendt, F. DalBello (AACC International Inc., St Paul, 2009), p. 1

4. H.W. Deshpande, A. Poshadri, Int. Food Res. J. 18, 751 (2011)

5. V.H. Potty, in Food Processing, (Hindustan Liver and C.F.T.R.I., Mysore, 1993) p. 129

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