Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill. ) as affected by pan and microwave roasting-Reference-Cited by-同舟云学术

Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill. ) as affected by pan and microwave roasting

Published:2017-07 Issue:4 Volume:8 Page:399-405
ISSN:2090-1232
Container-title:Journal of Advanced Research
language:en
Short-container-title:Journal of Advanced Research

Author:

Wani Idrees Ahmed,Hamid Humaira,Hamdani Afshan Mumtaz,Gani Adil,Ashwar Bilal Ahmad

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference40 articles.

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4. Evaluation of the rheological behaviour of chestnut (Castanea sativa mill) flour pastes as function of water content and temperature;Chenlo;Electron J Environ Agric Food Chem,2007

5. Lipid and fatty acid profiles of Castanea sativa Mill. Chestnuts of 17 native Portuguese cultivars;Borges;J Food Compos Anal,2007

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