Affiliation:
1. Department of Food Science and Technology; University of Kashmir; Srinagar India
Subject
Organic Chemistry,Food Science
Reference177 articles.
1. Aspectos generales dela aplicación de la tecnología sous-vide a los productos pesqueros;Fuentes-Zaragoza;Aliment. Equip. Tecnol.,2009
2. Resistant Starch as functional ingredient-A review;Fuentes-Zaragoza;Food Res. Int.,2010
3. Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis);Garcia-Segovia;J. Food Eng.,2007
4. Los alimentos del bienestar: Alimentacion del siglo XXI;Perez-Alvarez;I. Aliment.,2008
5. Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit;Sanz;Food Hydrocol.,2008
Cited by
141 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