Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage-Reference-Cited by-同舟云学术

Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage

Published:2022-01-05 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kumar Sanjay¹^ORCID,Krishali Vidushi¹,Purohit Pushpanjali¹,Saini Ishant¹^ORCID,Kumar Vinod¹²,Singh Smita³,Upadhyay Shuchi⁴,Joshi H. C.⁵,Wilson Ivan⁶,Singh Tomar Mahipal⁷

Affiliation:

1. Department of Life Sciences Graphic Era Deemed to be University Dehradun India

2. Peoples’ Friendship University of Russia (RUDN University) Moscow Russian Federation

3. Institute of Applied Health Sciences Chandigarh University Chandigarh India

4. Department of Allied Sciences School of Health Sciences University of Petroleum and Energy Studies Dehradun India

5. Department of Chemistry Graphic Era Deemed to be University Dehradun India

6. Department of Food Processing Technology Karunya Institute of Technology and Sciences Coimbatore India

7. Department of Food Process Engineering National Institute of Technology, Rourkela Rourkela India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16280

Reference78 articles.

1. Assessment of functional properties of flour mix;Aditi;International Journal of Food Fermentation Technology,2018

2. Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology;Ammar I.;Food Chemistry,2020

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