Affiliation:
1. ICAR-Central Institute for Research on Cotton Technology
2. Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference121 articles.
1. Adebowale, A. R. A., Sanni, S. A., and Oladapo, F. O. (2008). Chemical, functional and sensory properties of instant yam-breadfruit flour. Niger. Food J., 26, 2-12.
2. Adedokun, M. O. and Itiola, O. A. (2010). Material properties and compaction characteristics of natural and pregelatinized forms of four starches. Carbo. Polym., 79, 818-824.
3. Altan, A., McCarthy, K. L., and Maskan, M. (2009). Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley–fruit and vegetable by-products. Int. J. Food Sci. Technol., 44, 1263-1271.
4. Angioloni, A. and Collar, C. (2012). Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads. J. Cereal Sci., 56, 713-719.
5. Anton, A. A., Fulcher, R. G., and Arntfield, S. D. (2009). Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking. Food Chem., 113, 989-996.
Cited by
27 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