Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids-Reference-Cited by-同舟云学术

Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids

Published:2020-12-11 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Dahal Anuja¹,Sadiq Muhammad Bilal²^ORCID,Anal Anil Kumar¹^ORCID

Affiliation:

1. Department of Food, Agriculture and Bioresources Asian Institute of Technology Khlong Nueng Thailand

2. School of Life Sciences Forman Christian College (A Chartered University) Lahore Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15165

Reference37 articles.

1. Proximate analysis and mineral compositions of different cereals available in gwagwalada market, FCT, Abuja, Nigeria;Abdulrahman W. F.;Journal of Advances in Food Science & Technology,2016

2. Pasting, paste, and gel properties of starch–hydrocolloid combinations

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