Phytonutrient content, antioxidant potential and acceptability of muffins functionalized with soy and citrus industry waste-Reference-Cited by-同舟云学术

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Phytonutrient content, antioxidant potential and acceptability of muffins functionalized with soy and citrus industry waste

Published:2022-04-11 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sethi Shruti¹^ORCID,Joshi Alka¹^ORCID,Seth Kirti²,Bhardwaj Rakesh³,Yadav Ajay⁴,Grover Minakshi⁵

Affiliation:

1. Division of Food Science and Postharvest Technology Indian Agricultural Research Institute New Delhi India

2. Department of Food Processing and Technology Gautam Buddha University Greater Noida India

3. Germplasm Evaluation Division National Bureau of Plant Genetic Resources New Delhi India

4. Division of Agro Produce Processing ICAR‐Central Institute of Agricultural Engineering Bhopal India

5. Division of Microbiology Indian Agricultural Research Institute New Delhi India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16606

Reference40 articles.

1. Functional properties and biscuit making potential of soybean and cassava flour blends

2. Evaluation of postharvest quality of some mango genotypes during storage;Aung A. M. M.;Indian Journal of Agricultural Sciences,2020

3. Waste Management through Composting: Challenges and Potentials

4. Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties;Vegetos;2023-06-30

2. Development of Iron fortified potato fries through Vacuum assisted processing strategies;Journal of Food Science and Technology;2022-07-08

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