Formulation, quality attributes and storage stability of iron and zinc fortified potato parantha ready-mix-Reference-Cited by-同舟云学术

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Formulation, quality attributes and storage stability of iron and zinc fortified potato parantha ready-mix

Published:2024-06 Issue: Volume:107 Page:102356
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Kaul Shivani,Kaur Kamaljit^ORCID,Passi Palak

Publisher

Elsevier BV

Reference43 articles.

1. Approved Methods. American Association of Cereal Chemist,2002

2. Physical and chemical properties of corn, cassava, and potato starches;Abdullah,2018

3. Official Methods of Analysis,2012

4. Effect of drying methods on properties of potato flour and noodles made with potato flour;Bao;Foods,2021

5. The ferric reducing/antioxidant power (FRAP) assay for non-enzymatic antioxidant capacity: concepts, procedures, limitations and applications;Benzie,2018

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