Evaluation of potentiality of erythritol on improving the physicochemical, functional, and pasting properties, along with the storability of multigrain flour using chemometric approach

Author:

Misra SouravORCID,Pandey Pooja,Panigrahi Chirasmita,Mishra Hari Niwas

Funder

Department of Science and Technology, Ministry of Science and Technology, India

Indian Council of Agricultural Research

Ministry of Science and Technology, Pakistan

Ministry of Agriculture and Farmers Welfare

ICAR - National Agricultural Science Fund

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference44 articles.

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3. Approved Methods Committee,2000

4. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour;Awolu;Heliyon,2017

5. The functional properties of foods and flours;Awuchi;Int. J. Adv. Acad. Res.,2019

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