Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit-Reference-Cited by-同舟云学术

Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit

Published:2019-06 Issue: Volume:106 Page:247-253
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Patel Avinash Singh^ORCID,Kar Abhijit,Pradhan Rama Chandra,Mohapatra Debabandya^ORCID,Nayak Balunkeswar

Funder

Science and Engineering Research Board (SERB), Department of Science and Technology (DST), New Delhi, India

Publisher

Elsevier BV

Subject

Food Science

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