Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible BambooDendrocalamus hamiltoniiNees and Arn. Ex Munro During Processing-Reference-Cited by-同舟云学术

Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible BambooDendrocalamus hamiltoniiNees and Arn. Ex Munro During Processing

Published:2016-04-21 Issue:6 Volume:40 Page:1309-1317
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Bajwa Harjit Kaur¹^ORCID,Nirmala C.¹,Koul Ashwani²,Bisht M.S.³

Affiliation:

1. Department of Botany; Panjab University; Chandigarh India

2. Department of Biophysics; Panjab University; Chandigarh India

3. Center for Science Education, NEHU; Shillong India

Funder

Ministry of Food Processing Industries and Department of Biotechnology, Government of India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12716/fullpdf

Reference29 articles.

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3. Nutritional properties of bamboo shoots: Potential and prospects for utilization as a health food;Chongtham;Compr. Rev. Food Sci. Food Saf.,2011

4. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits;Choudhury;J. Food Sci. Technol.,2015

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