Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta-Reference-Cited by-同舟云学术

Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta

Published:2018-01-05 Issue:4 Volume:42 Page:e13575
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Jalgaonkar Kirti¹^ORCID,Jha Sunil K.²,Mahawar Manoj Kumar¹^ORCID

Affiliation:

1. Division of Horticultural Crop Processing; ICAR-CIPHET; Abohar Punjab 152116 India

2. Division of Food Science and Postharvest Technology; ICAR-IARI; New Delhi 110012 India

Funder

Department of Science and Technology, Government of India (INSPIRE fellowship)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13575/fullpdf

Reference42 articles.

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3. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;Food Chemistry,2007

4. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008

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