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Influence of processing methodology on phenolic acid content, fatty acid profile and oxidative stability of Macrotyloma uniflorum
Study was conducted to determine the influence of different cooking methods namely pressure, flaking, infra-red, microwave and extrusion processing on rate of oxidative stability, fatty acid profile and functional properties of horse gram. The rate of auto-oxidation was significantly (p < 0.05) a...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316937/ https://ncbi.nlm.nih.gov/pubmed/32624595 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04321-9 |
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