Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed

Autor:	Shadanan Patel, Shyam Narayan Jha, Kalyani Sharma, Yogesh Kumar, Mridula Devi, Rajesh Kumar Vishwakarma, Simran Arora
Rok vydání:	2020
Předmět:	Antioxidant Chemistry General Chemical Engineering medicine.medical_treatment medicine General Chemistry Food science Microstructure Food Science
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14787
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::406fa850003a9cdd68e0678246bff60f https://doi.org/10.1111/jfpp.14787 Zobrazit plný text záznamu