Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour‐incorporated protein‐enriched and low glycemic composite flour-Reference-Cited by-同舟云学术

Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour‐incorporated protein‐enriched and low glycemic composite flour

Published:2021-12-19 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Giri Namrata Ankush¹²^ORCID,Sakhale Bhagwan Kashiram³,Krishnakumar Thulasimani¹

Affiliation:

1. Division of Crop Utilization ICAR‐Central Tuber Crops Research Institute Trivandrum India

2. ICAR‐National Research Center on Pomegranate Solapur India

3. University Department of Chemical Technology Dr. Babasaheb Ambedkar Marathwada University Aurangabad India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16244

Reference74 articles.

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3. Functional Properties of Wheat and Sweet Potato Flour Blends

4. The effects of sample preparation on the proximate composition and the functional properties of the African yam bean (Sphenostylis stenocarpa Hochst ex A. Rich) flours. Note 1;Adeyeye E. I.;Rivista Italiana Delle Sostanze Grasse,1998

5. Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

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