Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends-Reference-Cited by-同舟云学术

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

Published:2012-09 Issue:1 Volume:48 Page:59-68
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kaushal Pragati,Kumar Vivek,Sharma H.K.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours;Adebowale;Food Research International,2004

4. Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour;Akpata;Plant Foods for Human Nutrition,1999

5. Using of taro flour as a partial substitute in bread making;Ammar;World Journal of Dairy and Food Sciences,2009

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