Utilization of pea pod powder for formulation of instant pea soup powder-Reference-Cited by-同舟云学术

Utilization of pea pod powder for formulation of instant pea soup powder

Published:2020-09-22 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Hanan Entesar¹,Rudra Shalini G.²^ORCID,Sagar Vidya R.²,Sharma Vasudha¹^ORCID

Affiliation:

1. Department of Food Technology Jamia Hamdard New Delhi India

2. Division of Food Science and Postharvest Technology ICAR‐IARI New Delhi India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14888

Reference36 articles.

1. Preparation of dried vegetarian soup supplemented with some legumes;Abdel‐Haleem A. M.;Food and Nutrition Sciences,2014

2. Effect of different drying methods on chemical and functional properties of marigold petals;Ahluwalia P.;International Journal of Food and Nutritional Sciences,2012

3. Dietary fiber, lipids and atherosclerosis

4. Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications;Food Chemistry: X;2024-10

2. Valorization of Betel Leaves Byproducts: A Novel Ingredient for Sustainable Cookie development;Food Chemistry Advances;2024-09

3. Physicochemical and Sensory Characteristics of Instant Pumpkin Soup with Variations of Porang Flour as a Thickener;Current Research in Nutrition and Food Science Journal;2024-08-30

4. State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions;Biopolymers;2024-04-15

5. Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis;Journal of Food Measurement and Characterization;2024-04-09