Physicochemical characteristics and functional properties of <i>Caryota urens</i> flour and formulated gluten‐free crackers-Reference-Cited by-同舟云学术

Physicochemical characteristics and functional properties of Caryota urens flour and formulated gluten‐free crackers

Published:2022-05-08 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:

Ranaweera R. M. Kasun Sanjeewa¹,Gunathilake K. D. Prasanna Priyantha¹^ORCID

Affiliation:

1. Department of Food Science & Technology Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka Makandura Sri Lanka

Funder

World Bank Group

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16715

Reference33 articles.

1. Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

2. In vitro α amylase and amyloglucosidase inhibitory activities of selected underutilized cereals, yams and root crops;Chiranthika N. N. G.;Journal of Medicinal Plants,2021

3. Physicochemical characterization of flours and starches derived from selected underutilized roots and tuber crops grown in Sri Lanka

4. The structural characteristics of starches and their functional properties

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1. Indigenous knowledge in the Kithul (Caryota urens L.) industry of Sri Lanka and its scientific basis;Genetic Resources and Crop Evolution;2024-03-30

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