Development, quality evaluation, and numerical optimization of process parameters of water chestnut ( <i>Trapa natans</i> ) flour incorporated rusk-Reference-Cited by-同舟云学术

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Development, quality evaluation, and numerical optimization of process parameters of water chestnut ( Trapa natans ) flour incorporated rusk

Published:2022-08-24 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Mer Pooja¹,Awasthi Pratima¹,Shahi Navin Chandra²

Affiliation:

1. Department of Foods and Nutrition G.B.P.U.A.T Pantnagar India

2. Department of Post‐Harvest Process and Food Engineering G.B.P.U.A.T Pantnagar India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16981

Reference50 articles.

1. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

2. Trapa bispinosaRoxb.: A Review on Nutritional and Pharmacological Aspects

3. Fatty acid composition of fats;Anonymous;British Medical Journal,2017

Cited by 1 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. Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour;Italian Journal of Food Science;2023-12-27

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