Found: 12
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Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2380, doi. 10.1007/s11694-020-00485-2
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- Article
Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties, and storage stability of traditional wheat‐based soup sticks.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16652
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- Article
Shifting archetype to nature's hidden gems: from sources, purification to uncover the nutritional potential of bioactive peptides.
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- 3 Biotech, 2023, v. 13, n. 7, p. 1, doi. 10.1007/s13205-023-03667-z
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- Article
Insight about the biochemical composition, postharvest processing, therapeutic potential of Indian gooseberry (amla), and its utilization in development of functional foods—A comprehensive review.
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- Journal of Food Biochemistry, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfbc.14132
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- Article
Recent advancements in the development of multigrain bread.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 72, doi. 10.1002/cche.10578
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- Article
Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice‐based noodle.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 85, doi. 10.1002/cche.10192
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- Article
Bioactive compounds of Aegle marmelos L., medicinal values and its food applications: A critical review.
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- Phytotherapy Research, 2021, v. 35, n. 4, p. 1887, doi. 10.1002/ptr.6934
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- Article
Physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze‐dried kinnow peel extract powder using maltodextrin as wall material.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 1, p. 1, doi. 10.1111/jfpp.16177
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- Article
Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview.
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- Food Science & Nutrition, 2023, v. 11, n. 5, p. 2256, doi. 10.1002/fsn3.3166
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- Article
Optimisation and studies on lentil and pumpkin incorporated barley extrudates.
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- Croatian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 245, doi. 10.17508/CJFST.2018.10.2.18
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- Article
Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 150, doi. 10.15586/ijfs.v33iSP1.2092
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- Article
Indian gooseberry (Emblica officinalis) pomace: exploring its sustainable application as a functional ingredient with nutritional, technofunctional, rheological and in‐vitro antioxidant properties.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 10, p. 5357, doi. 10.1111/ijfs.16651
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- Article