Influence of carrot puree incorporation on quality characteristics of instant noodles-Reference-Cited by-同舟云学术

Influence of carrot puree incorporation on quality characteristics of instant noodles

Published:2019-10-10 Issue:3 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Prerana Shere¹^ORCID,Anupama Devkatte¹

Affiliation:

1. MIT College of Food TechnologyMIT Art Design and Technology University Pune India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13270

Reference44 articles.

1. Functional foods development: Trends and technologies

2. DEVELOPMENT OF FOOD PREFERENCES

3. Soluble and insoluble fibres (non‐starch polysaccharides) and their effects on food structure and nutrition;Brennan C. S.;Food Industry Journal,2002

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