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

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

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