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Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour.
Wani, Idrees Ahmed; Gani, Adil; Tariq, Aanisa; Sharma, Paras; Masoodi, Farooq Ahmad; Wani, Haroon Maqbool.
Afiliación
  • Wani IA; Department of Food Science & Technology, University of Kashmir, Srinagar 190006, India. Electronic address: idwani07@gmail.com.
  • Gani A; Department of Food Science & Technology, University of Kashmir, Srinagar 190006, India.
  • Tariq A; Department of Food Science & Technology, University of Kashmir, Srinagar 190006, India.
  • Sharma P; Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, India.
  • Masoodi FA; Department of Food Science & Technology, University of Kashmir, Srinagar 190006, India.
  • Wani HM; Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, India.
Food Chem ; 197(Pt A): 345-52, 2016 Apr 15.
Article en En | MEDLINE | ID: mdl-26616959
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Extractos Vegetales / Sagittaria / Harina / Antioxidantes Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Extractos Vegetales / Sagittaria / Harina / Antioxidantes Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article