Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dolly Bhati"'
Autor:
R. Pandiselvam, Swati Mitharwal, Poonam Rani, M. Anjaly Shanker, Amit Kumar, Raouf Aslam, Yeliz Tekgül Barut, Anjineyulu Kothakota, Sarvesh Rustagi, Dolly Bhati, Shahida Anusha Siddiqui, Mohammed Wasim Siddiqui, Seema Ramniwas, Aynura Aliyeva, Amin Mousavi Khaneghah
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100529- (2023)
The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the
Externí odkaz:
https://doaj.org/article/0bd58e35b8474d64b206c15ebf20b58c
Autor:
Gayatri Mishra, Prashant Sahni, Ravi Pandiselvam, Brajesh Kumar Panda, Dolly Bhati, Naveen Kumar Mahanti, Anjineyulu Kothakota, Manoj Kumar, Daniel Cozzolino
Publikováno v:
Journal of Texture Studies. 54:173-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea93e4957392a7ba89cbd7cc7ff3ff2c
https://doi.org/10.1111/jtxs.12741
https://doi.org/10.1111/jtxs.12741
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bc6938ea9b94cefb602c23ecfbd2935
https://doi.org/10.1111/jfpe.14067
https://doi.org/10.1111/jfpe.14067
Publikováno v:
Journal of texture studiesREFERENCES. 53(6)
The implications of physicochemical, rheological, and thermal properties of seven eminent Indian rice cultivars (PR 114, 121, 122, 123, 124, 126, and 127) on the extrusion behavior and physico-functionalities of the extrudates were investigated. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a222605aa7b4cb9099a95d600c176c5
https://pubmed.ncbi.nlm.nih.gov/35338486
https://pubmed.ncbi.nlm.nih.gov/35338486