Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste-Reference-Cited by-同舟云学术

Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste

Published:2019-08 Issue: Volume:111 Page:443-448
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Reddy Surasani Vijay Kumar^ORCID,Singh Arashdeep^ORCID,Gupta Antima,Sharma Savita^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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5. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus);Arora;Journal of Food Processing and Preservation,2018

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