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.

1. Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean);Abdel R. S. E.;African Journal of Food Science,2011

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

Cited by 3 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. Impact of liquid whey and barley flour fortification on the physicochemical, microbial, and sensory characteristics of buns stored in different packaging materials;Measurement: Food;2024-03

2. Process optimization of nutritious whey incorporated wheat-barley buns and assessment of their physical, nutritional, and antioxidant profiles;Journal of Food Measurement and Characterization;2023-12-20

3. Numerical optimization of microwave heating on bioactive components and quality characteristics of buransh (Rhododendron arboretum) flower squash by using response surface methodology (BBD);Systems Microbiology and Biomanufacturing;2023-05-13