Quality protein maize: nutritional and bioactive composition, technological attributes and potential food applications-Reference-Cited by-同舟云学术

Quality protein maize: nutritional and bioactive composition, technological attributes and potential food applications

Published:2022-02-12 Issue:9 Volume:57 Page:5600-5610
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Joshi Swati¹,Sharma Rajan¹^ORCID,Sharma Savita¹^ORCID,Gupta Antima¹,Singh Baljit¹

Affiliation:

1. Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15602

Reference67 articles.

1. Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

2. Preparation of High-Quality Protein-Based Extruded Pellets Expanded by Microwave Oven

3. Nutritional composition, glycaemic properties and anti‐diabetic potentials of cereal‐based soy‐fortified flours for functional dough meal in diabetic induced rats;Akinjayeju O.;Journal of Food Science and Nutrition Research,2020

4. Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds

5. Characterization of alkaline‐cooked quality protein maize as raw material for noodle processing;Anna M.;Philippine Science Letters,2014

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