Quality attributes of traditional food from blends of rice flour and jaggery syrup under different frying conditions-Reference-Cited by-同舟云学术

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Quality attributes of traditional food from blends of rice flour and jaggery syrup under different frying conditions

Published:2024-06 Issue: Volume:16 Page:101074
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

S Sivaranjani,Singh Shagolshem Mukta,P Srinivasa Rao

Funder

Indian Institute of Technology Kharagpur

Ministry of Education, India

Publisher

Elsevier BV

Reference48 articles.

1. Processing and mechanization of Indian traditional food products;Anadani;J. Pharmacogn. Phytochem.,2020

2. Design of anarsa making machine;Kumar;Int. J. Mech. Prod. Eng. Res. Dev.,2017

3. Food products and ingredients;McSweeney,2016

4. Quality characteristic and shelf-life studies of deep-fried snack prepared from rice brokens and legumes by-product;Tiwari;Food Bioprocess Technol.,2011

5. Changes in food caused by deep fat frying-A review;Bordin;Arch. Latinoam. Nutr.,2013

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1. Effect of hydrothermal pre-treatment on dehulling and nutritional characteristics of Kodo millet;Journal of Food Measurement and Characterization;2024-07-22

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