Macromolecular–structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties, cooking profile and <i>in vitro</i> starch and protein digestibility-Reference-Cited by-同舟云学术

Macromolecular–structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties, cooking profile and in vitro starch and protein digestibility

Published:2022-05-31 Issue:1 Volume:58 Page:367-377
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Bhandari Manisha¹,Sharma Rajan¹^ORCID,Sharma Savita¹^ORCID

Affiliation:

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

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15854

Reference32 articles.

1. Quality Characterization of Pasta Enriched with Mustard Protein Isolate

2. Studies of nutrient rich edible leaf blend and its incorporation in extruded food and pasta products

3. Herbal beverages: Bioactive compounds and their role in disease risk reduction - A review

4. Health-promoting properties of common herbs

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