Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Awanish Singh"'
Publikováno v:
eFood, Vol 5, Iss 1, Pp n/a-n/a (2024)
Abstract In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%,
Externí odkaz:
https://doaj.org/article/773a776c401d413faed45547d5962fc0
Autor:
Amanda Manoj Malik, Awanish Singh
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100001- (2022)
In the recent years, there has been immense focus on the underutilized pseudocereals due to their high nutritional value, potential health benefits, bioactive properties and also as ideal candidate for gluten free products. The major focused pseudoce
Externí odkaz:
https://doaj.org/article/fe485ebc7dd64a52a7b447466602dec6
Autor:
Awanish Singh, Nandan Sit
Publikováno v:
Food and Bioprocess Technology. 15:2664-2682
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83e461f98843a8af9e93e362ae1d4e7d
https://doi.org/10.1007/s11947-022-02859-4
https://doi.org/10.1007/s11947-022-02859-4
Autor:
Awanish Singh, Nandan Sit
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eb6f4e1003cddafbb4d2be34b3055fc
https://doi.org/10.1007/s11947-023-03100-6
https://doi.org/10.1007/s11947-023-03100-6
Publikováno v:
Journal of Food Process Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::805c041b0c133d727fcf89d959a24b95
https://doi.org/10.1111/jfpe.14119
https://doi.org/10.1111/jfpe.14119
Publikováno v:
Food Chemistry Advances. 1:100001
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::942374d4138a111ad58a8c88d15915f7
https://doi.org/10.1016/j.focha.2021.100001
https://doi.org/10.1016/j.focha.2021.100001