Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads
- 9 March 2017
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Measurement and Characterization
- Vol. 11 (3), 1094-1105
- https://doi.org/10.1007/s11694-017-9486-5
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookiesJournal of Food Science and Technology, 2016
- Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf lifeJournal of Food Science and Technology, 2016
- Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flourFood Hydrocolloids, 2016
- Effect of banana peel powder on bioactive constituents and microstructural quality of chapatti: unleavened Indian flat breadJournal of Food Measurement and Characterization, 2015
- Phenolic composition, antioxidant, antimicrobial and antiproliferative activities of water caltrop pericarps extractLWT, 2015
- Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant propertiesJournal of Food Science and Technology, 2015
- Inhibitory effects of polyphenols from water chestnut (Trapa japonica) husk on glycolytic enzymes and postprandial blood glucose elevation in miceFood Chemistry, 2014
- Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian HimalayasFood Chemistry, 2014
- Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: Prediction of antioxidant activities and classification of wines using artificial neural networksFood Chemistry, 2014
- Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of floursFood Chemistry, 2007