Affiliation:
1. Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
93 articles.
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1. The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake;Journal of Food Processing and Preservation;2024-02-02
2. Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder;Journal of the Science of Food and Agriculture;2024-02-02
3. Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars;New Discoveries in the Ripening Processes;2024-01-24
4. The Role of Metabolites in Abiotic and Biotic Stress Tolerance in Legumes;Updates in Plant Breeding [Working Title];2023-12-13
5. Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours;Dietetics;2023-12-12