Sensory, functional characteristics and in vitro digestibility of snacks supplemented with non‐traditional ingredient raw and processed fenugreek-Reference-Cited by-同舟云学术

Sensory, functional characteristics and in vitro digestibility of snacks supplemented with non‐traditional ingredient raw and processed fenugreek

Published:2021-11-12 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wani Sajad Ahmad¹^ORCID,Alwahibi Mona S.²,Elshikh Mohamed S.²,Abdel Gawwad Mohamed R.³,Ali Mohammad Ajmal²,Alhaji Jwaher Haji⁴,Naik Haroon Rashid¹,Kumar Pradyuman⁵

Affiliation:

1. Department of Food Technology ISlamic University of Science and Technology Awantipora Jammu and Kashmir 192122 India

2. Department of Botany and Microbiology College of Science King Saud University Riyadh 11451 Saudi Arabia

3. Genetics & Bioengineering Faculty of Engineering and Natural Sciences International University of Sarajevo Sarajevo Bosnia and Herzegovina

4. Department of Health Science College of Applied Studies and Community service King Saud University Riyadh 11451 Saudi Arabia

5. Sant Longowal Institute of Engineering and Technology, Longowal Sangrur, Punjab 148106 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15441

Reference23 articles.

1. A Pepsin Pancreatin Digest Index of Protein Quality Evaluation

2. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

3. AOAC. (2005).Official Methods of Analysis 18th Edition. Pub AOAC International Maryland. AOCS.Ca5a‐40. Official methods and recommended practices of the American Oil Chemists’ Society (AOCS).

4. Use of a free radical method to evaluate antioxidant activity

5. EFFECT OF SOAKING AND GERMINATION ON NUTRIENT AND ANTINUTRIENT CONTENTS OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.)

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