Author:
Sahni Prashant,Sharma Savita
Funder
Department of Science and Technology, Ministry of Science and Technology, India
Reference63 articles.
1. Effects of thermal processing on the nutritional, antinutrient, and in vitro antioxidant profile of Monodora myristica (Gaertn.) Dunal seeds;Agiriga;Preventive Nutrition & Food Science,2018
2. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins;Alonso;Journal of the Science of Food and Agriculture,2000
3. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009
4. Reduction in lentil cooking time using micronization: Comparison of 2 micronization temperatures;Arntfield;Journal of Food Science,2001
5. Optimization of proximate composition and functional properties of composite flours consisting wheat, cocoyam (Colocasia esculenta) and Bambara groundnut (Vigna subterranea);Awolu;International Food Research Journal,2017
Cited by
22 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