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pro vyhledávání: '"Shristi Shefali Saraugi"'
Autor:
Shristi Shefali Saraugi, Shadanan Patel, Chandrahas Sahu, Prashant S. Pisalkar, Pooja Sahu, Dharmendra Khokhar
Publikováno v:
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-9 (2022)
Abstract Background The study of sorption isotherm is the most important for prediction of shelf life, selection of packaging materials, drying characteristics, etc., of any food and agricultural materials. Gum is hygroscopic in nature, so finding of
Externí odkaz:
https://doaj.org/article/3c4f6fb5c2344c8eb0ade2d00fd01966
Publikováno v:
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-9 (2022)
Abstract Background Karaya gum is heavily acetylated polysaccharide and used for medicinal purposes as a bulk-forming laxative. It is also used in the paper and textile industries as well as food stabilizer. So its moisture sorption behavior study is
Externí odkaz:
https://doaj.org/article/cca87dc9fc434ce3adb81019df619ba4
Publikováno v:
International Journal of Chemical Studies. 8:136-142
Preparation of herbal biscuit is innovative, futuristic research in the field of functional food preparation. During this research wheat flour-based herbal biscuits were prepared using wheat flour, ragi flour, milk, white butter/ghee, salt, baking so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::becf139e5e916700aa3e3ac0c66c2c23
https://doi.org/10.22271/chemi.2020.v8.i5b.10290
https://doi.org/10.22271/chemi.2020.v8.i5b.10290