Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins-Reference-Cited by-同舟云学术

Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins

Published:2015-01-31 Issue:5 Volume:50 Page:1190-1197
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Singh Jatinder Pal¹,Kaur Amritpal¹,Shevkani Khetan¹,Singh Narpinder¹

Affiliation:

1. Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India

Funder

MOFPI-SERB

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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5. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice;Butsat;Food Chemistry,2010

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