Zobrazeno 1 - 2
of 2
pro vyhledávání: '"C. V. Sarmandal"'
Autor:
R. Baby Latha, C. V. Sarmandal, Sakina Khatoon, J. Hemavathy, Sukumar Debnath, Belur R. Lokesh, A. G. Gopala Krishna
Publikováno v:
Journal of Food Science and Technology. 51:124-129
To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, puls
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aaeb1d77c6fd5fae3e9f6a96a53de87
https://doi.org/10.1007/s13197-011-0460-7
https://doi.org/10.1007/s13197-011-0460-7
Autor:
P. M. Shiela, T. N. Indira, A. G. Gopala Krishna, C. V. Sarmandal, Sakina Khatoon, Arvind Mishra
Publikováno v:
Journal of the American Oil Chemists' Society. 78:127-131
The effect of different processing steps of refining on retention or the availability of oryzanol in refined oil and the oryzanol composition of Indian paddy cultivars and commercial products of the rice bran oil (RBO) industry were investigated. Deg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1710d4bb719ab4d1fccf14e73e402445
https://doi.org/10.1007/s11746-001-0232-0
https://doi.org/10.1007/s11746-001-0232-0