Phytonutritional profile, cooking quality, in vitro digestibility, organoleptic attributes and storage stability of variety bell pepper incorporated pasta

Autor:	Navpreet Kaur, Poonam Aggarwal, Navjot Kaur, Sukhpreet Kaur
Rok vydání:	2022
Předmět:	General Chemical Engineering Safety Risk Reliability and Quality Industrial and Manufacturing Engineering Food Science
Zdroj:	Journal of Food Measurement and Characterization. 17:1371-1381
ISSN:	2193-4134 2193-4126
DOI:	10.1007/s11694-022-01702-w
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6d198df225be562f8edbca25af0d17d7 https://doi.org/10.1007/s11694-022-01702-w Zobrazit plný text záznamu Full text from SpringerLink