Shelf‐life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes-Reference-Cited by-同舟云学术

Shelf‐life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes

Published:2021-11-24 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Das Arpita¹²,Panneerselvam Arunkumar²³^ORCID,Yannam Sudheer Kumar²⁴^ORCID,Baskaran Vallikannan¹²^ORCID

Affiliation:

1. Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysore India

2. Academy of Science and Innovative Research (AcSIR) Ghaziabad India

3. Department of Food Packaging Technology CSIR‐Central Food Technological Research Institute Mysore India

4. Department of Traditional Food and Sensory Science CSIR‐Central Food Technological Research Institute Mysore India

Funder

University Grants Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16162

Reference52 articles.

1. Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

2. Use of peroxide value and moisture content as a measure of quality for amaranth‐sorghum grains based complementary food;Anne W. G.;Nutrition and Food Technology,2019

3. The functional properties of foods and flours;Awuchi C. G.;International Journal of Advanced Academic Research,2019

4. Millet Processing for Improved Stability and Nutritional Quality Without Functionality Changes

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