Studies of nutrient rich edible leaf blend and its incorporation in extruded food and pasta products-Reference-Cited by-同舟云学术

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Studies of nutrient rich edible leaf blend and its incorporation in extruded food and pasta products

Published:2016 Issue:10 Volume:3 Page:3473-3483
ISSN:2214-7853
Container-title:Materials Today: Proceedings
language:en
Short-container-title:Materials Today: Proceedings

Author:

Chakraborty Priyadarshini,Bhattacharya Ananya,Bhattacharyya D.K.,N.R.Bandyopadhyay ,Ghosh Minakshi

Publisher

Elsevier BV

Subject

General Medicine

Reference37 articles.

1. S.K.Roy. In: Kaul, G. L., Dadlani, N. K., (eds), Strategies for Horticulture Development in India. Horticulture Division, Department of Agriculture & Cooperation, Ministry of Agriculture, Government of India. (1996) p-3.

2. Prerna Nath, S.J. Kale, O.P. Chauhan. Indian Food Industry Mag. 34 (2015) 29–34.

3. A. Brower The U.S. Market for Salted Snacks. Packaged Facts. Report ID:LA728892. 2002. Retrieved July 24, (2009)-282. From http://www.packagedfacts.com/Salted- Snacks-728892/.

Cited by 2 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. Macromolecular–structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties, cooking profile and in vitro starch and protein digestibility;International Journal of Food Science & Technology;2022-05-31

2. The influence of Cistus incanus L. leaves on wheat pasta quality;Journal of Food Science and Technology;2019-07-11

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