Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sushma W. Eipson"'
Autor:
Shashirekha Mysuru Nanjarajurs, Sushma W. Eipson, Hasitha Pynam, M. L. Sudha, Shylaja M. Dharmesh, Shivaleela V. Bhimangouder, Rajarathnam Somasundaram
Publikováno v:
Journal of Food Science and Technology. 53:1909-1918
Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a09f2f45357669252603de6c4fcc54f
https://doi.org/10.1007/s13197-015-2151-2
https://doi.org/10.1007/s13197-015-2151-2
Publikováno v:
Journal of food science and technology. 52(2)
The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process margina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce9308d5dd5812e1ed697afd0689794c
https://pubmed.ncbi.nlm.nih.gov/25694692
https://pubmed.ncbi.nlm.nih.gov/25694692
Publikováno v:
Journal of Food Science & Technology; Feb2015, Vol. 52 Issue 2, p840-848, 9p
Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, pa
