Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten‐free eggless rice muffins-Reference-Cited by-同舟云学术

Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten‐free eggless rice muffins

Published:2022-02-15 Issue:5 Volume:57 Page:3012-3020
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kaur Nancydeep¹,Singh Balwinder²^ORCID,Kaur Amritpal¹^ORCID

Affiliation:

1. Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India

2. P.G. Department of Biotechnology Khalsa College Amritsar Punjab 143002 India

Funder

Science and Engineering Research Board

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15625

Reference19 articles.

1. Confirmation of gluten-free status of wheatgrass (Triticum aestivum)

2. Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization

3. The Science behind Microgreens as an Exciting New Food for the 21st Century

4. Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue

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