Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and β-carotene retention-Reference-Cited by-同舟云学术

Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and β-carotene retention

Published:2015-05-05 Issue:1 Volume:1 Page:1039886
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Bellur Nagarajaiah Shyamala¹,Prakash Jamuna¹

Affiliation:

1. Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570 006, India

Funder

Council of Scientific and Industrial Research (CSIR) - New Delhi, India

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2015.1039886

Reference17 articles.

1. AOCS . (2000). Free fatty acids and peroxide value. In Approved methods of the American Association of Cereal Chemists (10th ed., Vol. 2). Champaign, IL: American Oil Chemists Society (Method No. 58-15 (p 1 of 2) and 58-16 (p 1 of 3)).

2. Rapid enzymic assay of insoluble and soluble dietary fiber

3. Bioavailability of Folate from Processed Spinach in Humans

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