Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies-Reference-Cited by-同舟云学术

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Published:2021-02-11 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Giri Namrata Ankush¹^ORCID,Sakhale Bhagwan Kashiram²^ORCID

Affiliation:

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

2. 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.15324

Reference56 articles.

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2. 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

3. Quality evaluation of wheat‐sweet potato composite flours and their utilization in bread making;Amal A. M.;International Journal of Advanced Research in Biological Science,2015

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