Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta-Reference-Cited by-同舟云学术

Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Published:2019-07-22 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kamble Dinkar B.¹,Singh Rakhi¹^ORCID,Rani Savita¹,Kaur Barjinder Pal²,Upadhyay Ashutosh¹,Kumar Nitin²

Affiliation:

1. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India

2. Department of Food Engineering National Institute of Food Technology Entrepreneurship & Management Kundli India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14125

Reference46 articles.

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3. Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology;Banerjee C.;Journal of Food Science and Technology,2014

4. Development and standardization of sorghum pasta using extrusion technology

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