Development and optimization of savory crackers with <i>Vigna aconitifolia</i> and <i>Lens culinaris</i> flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Development and optimization of savory crackers with Vigna aconitifolia and Lens culinaris flour

Published:2024-09-03 Issue: Volume: Page:1-19
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

T Nitish Kumar¹^ORCID,M S Shivaswamy¹,K Kavivarshini¹,S S Naveen¹,R Kirithikasri¹

Affiliation:

1. Department of Food Technology, Kongu Engineering College, Erode, India

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2394819

Reference50 articles.

1. Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder;Akoja S.;International Journal of Food Science and Nutrition,2018

2. Antioxidant Activity of a Red Lentil Extract and Its Fractions

3. American Association of Cereal Chemists. 2000. Approved methods committee. Approved methods of the American association of cereal chemists. Vol. 1. American Association of Cereal Chemists.

4. AOAC. (2005). Official methods of analysis (Vol. 2). The Association of Official Analytical Chemists.

5. Studies on functional properties and incorporation of buckwheat flour for biscuit making;Baljeet S.;International Food Research Journal,2010

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP