Utilization of Defatted Mango Kernel in Wheat-Based Cereals Products: Nutritional and Functional Properties-Reference-Cited by-同舟云学术

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Utilization of Defatted Mango Kernel in Wheat-Based Cereals Products: Nutritional and Functional Properties

Published:2016-04-19 Issue:4 Volume:16 Page:444-460
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Shabeer Munazza,Sultan M. Tauseef,Abrar Muhammad,Suffyan Saddique M.,Imran Muhammad,Saad Hashmi Muhammad,Sibt-e-Abbas Muhammad

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

http://www.tandfonline.com/doi/pdf/10.1080/15538362.2016.1166094

Reference32 articles.

1. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

2. Proximate composition and functional properties of African breadfruit kernel and flour blends

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