Author:
Baba Waqas N.,Rashid Irfan,Shah Asima,Ahmad Mudasir,Gani Adil,Masoodi F.A.,Wani Idrees Ahmed,Wani S.M.
Subject
General Agricultural and Biological Sciences
Cited by
37 articles.
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1. Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey‐fortified pineapple juice beverages;Food Science & Nutrition;2024-05-27
2. Physicochemical, Thermal and Sensory Properties of Microwave-Treated Chickpea Flour (Sattu);Journal of Culinary Science & Technology;2024-05-13
3. Exploring the dynamics of bioactive metabolites changes in barley grains (Hordeum vulgare L.) during roasting: Insights from UPLC-QqQ-MS/MS analysis combined to chemometrics;Food Research International;2024-02
4. Effect of Microwave Roasting on the Physicochemical, Functional, Rheological, and Antioxidant Properties of Kodo Millet Flour;Journal of Food Processing and Preservation;2024-01
5. Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea;Journal of Food Quality;2023-07-05