Effect of particle size on physical, techno‐functional and antioxidant properties of corn silk powder-Reference-Cited by-同舟云学术

Effect of particle size on physical, techno‐functional and antioxidant properties of corn silk powder

Published:2022-07-30 Issue:5 Volume:58 Page:2679-2685
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Singh Jyoti¹^ORCID,Kaur Sawinder¹^ORCID,Rasane Prasad¹^ORCID,Kumar Vikas²^ORCID,Nanda Vikas³^ORCID

Affiliation:

1. Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab 144411 India

2. Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141027 India

3. Sant Longowal Institute of Engineering and Technology Sangrur Punjab 148106 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15988

Reference40 articles.

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2. A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

3. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size

4. Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size

5. Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits;Baljeet S.Y.;International Food Research Journal,2014

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