Nutritional enhancement of fruit bars with omega rich food source fortification-Reference-Cited by-同舟云学术

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Nutritional enhancement of fruit bars with omega rich food source fortification

Published:2022-11-18 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:

Rana Alisha¹,Kaushal Manisha¹,Vaidya Devina¹,Gupta Anil¹,Verma Anil¹,Gautam Anjali¹,Sharma Ruchi¹

Affiliation:

1. Department of Food Science & Technology Dr Y S Parmar University of Horticulture & Forestry Nauni Solan India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17258

Reference38 articles.

1. Some physical and mechanical properties of apricot fruits, pits and kernels (cv.Tabarzeh);Ahmadi H.;American Eurasian Journal of Agriculture and Environmental Science,2008

2. Physico‐chemical and nutritional quality of different cultivars of linseed;Arora S.;Journal of Food Science and Technology,2003

3. Assessment of organic acid and sugar composition in apricot, plumcot, plum, and peach during fruit development;Bae H.;Journal of Applied Botany and Food Quality,2014

4. Physical and Chemical Characteristics of Apples in European Markets

Cited by 1 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. Effect of Dietary Fiber Enrichment on Quality Characteristics and Consumer Acceptance of Fruit Snacks;Akademik Gıda;2023-12-31

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