Nutritional and Functional Properties of Defatted, Debittered and Off-Flavour Free High Protein Guar (Cyamopsis tetragonoloba) Meal Flour-Reference-Cited by-同舟云学术

Nutritional and Functional Properties of Defatted, Debittered and Off-Flavour Free High Protein Guar (Cyamopsis tetragonoloba) Meal Flour

Published:2018-04-07 Issue:2 Volume:89 Page:695-701
ISSN:0369-8211
Container-title:Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
language:en
Short-container-title:Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci.

Author:

Sandhu Pankaj Preet,Bains Kiran,Singla Gisha,Sangwan Rajender Singh

Funder

Center of Innovative and Applied Bioprocessing

Publisher

Springer Science and Business Media LLC

Subject

General Agricultural and Biological Sciences,General Environmental Science

Link

http://link.springer.com/content/pdf/10.1007/s40011-018-0988-7.pdf

Reference29 articles.

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2. Wong LJ, Parmar C (1997) Cyamopsis tetragonoloba (L.) Taubert. In: Faridah Hanum I, van der Maesen LJG (eds) Record from Proseabase. PROSEA (Plant Resources of South-East Asia) Foundation, Bogor

3. Srivastava S, Anees K, Ramani R (2011) Promise of guar meal. Sci Rep 48:38–39

4. AOAC (2000) Official methods of analysis, 16th edn. Association of official Analytical Chemists, Washington

5. Harborne JB (1973) Phytochemical methods, 1st edn. Chapman and Hall, London, p 273

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