Composition and antioxidant properties of water lily (Nymphaea nouchali) tuber and development of composite biscuits-Reference-Cited by-同舟云学术

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Composition and antioxidant properties of water lily (Nymphaea nouchali) tuber and development of composite biscuits

Published:2024-05 Issue: Volume:2 Page:100227
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Afrin Adrita,Zainul Abedin Md.,Esrafil Md.,Sajib Al Reza Md.,Abu Zubair Md.

Publisher

Elsevier BV

Reference38 articles.

1. Proximate and functional properties of water lily (Nymphaea lotus), coconut (Cocos nicifera) and wheat (Titricum aestivum) flour blends;Adanse;Journal of Food Technology and Food Chemistry,2021

2. Attenuation of melanogenesis by Nymphaea nouchali (Burm. f) flower extract through the regulation of cAMP/CREB/MAPKs/MITF and proteasomal degradation of tyrosinase;Alam;Scientific Reports,2018

3. Official Methods of Analysis;AOAC,2004

4. In silico approaches for lipids: Interactions of membrane-active agents with lipids;Ashrafuzzaman,2023

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. Characterization of water lily (Nymphaea lotus) for nutrients, anti-nutrients, phytochemicals, and antioxidant capacities;Food Bioscience;2024-10

2. Isolation and Characterization of Non‐Conventional and Underutilized Starch from Water Lily (Nymphaea lotus): Functional, Rheological, and Thermal Properties;Starch - Stärke;2024-07-10

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