Physicochemical, Thermal and Sensory Properties of Microwave-Treated Chickpea Flour (Sattu)-Reference-Cited by-同舟云学术

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Physicochemical, Thermal and Sensory Properties of Microwave-Treated Chickpea Flour (Sattu)

Published:2024-05-13 Issue: Volume: Page:1-20
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Bhat Suhail Ahmad¹,Qureshi Iqra¹,Jan Kulsum¹,Habib Mehvish¹,Maurya Vaibhav Kumar²,Shakya Amita²³,Bashir Khalid¹

Affiliation:

1. Department of Food Technology, Jamia Hamdard, New Delhi, India

2. Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India

3. Amity Institute of Biotechnology, Amity University Chhattisgarh, India

Funder

University Grants Commission

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2340721

Reference59 articles.

1. Effect of roasting on physicochemical and antioxidant properties of kalonji (Nigella sativa) seed flour

2. Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour

3. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

4. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

5. Biodegradation of a vegetable oil based polyurethane and wood flour composites

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative analysis of tamarind shell biomass powder and roasted chickpeas powder in kenaf fiber reinforced vinyl ester composite;Biomass Conversion and Biorefinery;2024-07-04

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