Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of gluten‐free pasta
Author:
Affiliation:
1. Food Science and Technology Dr YS Parmar University of Horticulture & Forestry Solan HP India
2. Food Science and Nutrition Technology College of Community Science CSKHPKV Palampur India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16271
Reference50 articles.
1. Physical, proximate and functional properties of flour and protein isolate from four γ‐irradiated groundnut cultivars;Alabi A. O.;Journal of Nutrition,2017
2. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
3. Anonymous(2019a).Horticulture: An overview‐ ENVIS Himachal Pradesh.www.hpenvis.nic.in/database/horticulture
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1. Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta;Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2023-03-10
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