Exploring the physical, functional, thermal, and textural properties of bee pollen from different botanical origins of India-Reference-Cited by-同舟云学术

Exploring the physical, functional, thermal, and textural properties of bee pollen from different botanical origins of India

Published:2018-11-28 Issue:1 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Thakur Mamta¹^ORCID,Nanda Vikas¹

Affiliation:

1. Department of Food Engineering and TechnologySant Longowal Institute of Engineering and Technology (Deemed University) Longowal Punjab India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12935

Reference51 articles.

1. STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS

2. Application of FTIR-ATR spectroscopy on the bee pollen characterization

3. Extraction and determination of bioactive compounds from bee pollen

4. Effect of incorporating royal jelly and bee pollen grains on texture and microstructure profile of probiotic yoghurt;Atallah A. A.;Journal of Food Processing & Technology,2017

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