Effect of hydrothermal pre-treatment and development of non-stone chakki atta-Reference-Cited by-同舟云学术

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Effect of hydrothermal pre-treatment and development of non-stone chakki atta

Published:2023-03-27 Issue:4 Volume:17 Page:3722-3731
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Inamdar Aashitosh A.,Sakhare Suresh D.,Shivakumara M.,Prabhasankar P.^ORCID

Publisher

Springer Science and Business Media LLC

Subject

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

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-01896-7.pdf

Reference29 articles.

1. S.D. Sakhare, A.A. Inamdar, Agro Food Ind. Hi-Tech 25(1), 66–69 (2014)

2. A.A. Inamdar, P. Prabhasankar, J. Food Process. Preserv. 41(3), 12966 (2017)

3. D. McKee, World Grain 30(4), 40–45 (2012)

4. AACC, Approved Methods of the AACC, 10th edn. Method 44-18, approved April 1961; method 54-24 (American Association of Cereal Chemists, St. Paul, 2000)

5. Lawal et al., Int. J. Biol. Macromol 35(1–2), 71–79 (2005)

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1. Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties;Journal of Food Science;2023-10-27

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