Physicochemical, nutritional, and sensory characteristics of <i>Chenopodium album</i> , ashwagandha, flaxseed, and Giloy fortified bun-Reference-Cited by-同舟云学术

Physicochemical, nutritional, and sensory characteristics of Chenopodium album , ashwagandha, flaxseed, and Giloy fortified bun

Published:2022-11-16 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kumar Sanjay¹^ORCID,Arora Shubhangi¹,Kumar Vinod¹²,Joshi Saloni¹,Naik Bindu¹,Bisht Bhawna¹,Tomar Mahipal Singh³,Gururani Prateek⁴

Affiliation:

1. Department of Life Sciences Graphic Era Deemed to be University Dehradun India

2. Peoples' Friendship University of Russia (RUDN University) Moscow Russian Federation

3. Department of Food Process Engineering National Institute of Technology Rourkela India

4. Department of Biotechnology Graphic Era Deemed to be University Dehradun India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17265

Reference51 articles.

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2. Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

3. Antioxidant activity and apoptotic induction as mechanisms of action of Withania somnifera (Ashwagandha) against a hepatocellular carcinoma cell line

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