Effect of Processing Methods on the Chemical Composition and Functional Properties of Pigeon Pea Seed
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Sciencedomain International
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http://www.sciencedomain.org/download/MjA2NzVAQHBm.pdf
Cited by 6 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
1. Strategies to promote the dietary use of pigeon pea (Cajanus cajan L.) for human nutrition and health;Food Frontiers;2024-03-11
2. Evaluation of Bioactive Compounds and Antioxidant Activity of Mixed Fruit Juices from Monkey Kola (Cola Lepidota) and Golden Apple (Spondias Dulcis) Fruits;2024
3. Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour;SSRN Electronic Journal;2024
4. Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour;African Journal of Agriculture and Food Science;2023-07-04
5. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits;Food Reviews International;2023-01-31
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