Chemistry and functionalities of lake deposits and plant-based salts used in food preparations: A review-Reference-Cited by-同舟云学术

Chemistry and functionalities of lake deposits and plant-based salts used in food preparations: A review

Published:2020-08 Issue: Volume:321 Page:126674
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kégah Ngoualem Franklin,Nguimbou Richard Marcel,Muhammad Khan Asad,Ndjouenkeu Robert^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference95 articles.

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3. Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack;Ananthanarayan;Journal of Ethnic Foods,2018

4. The properties of Trona and its effects on cooking time of cowpeas;Ankrah;Journal of the Science of Food and Agriculture,1978

5. ARS. (2014). CD-ARS 471 (2014) (English): Food grade salt — Specification. www.arso-oran.org/wp.../CD-ARS-471-2014-Food-grade-salt-—-Specification.pdf.

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