Influence of processing methodology on phenolic acid content, fatty acid profile and oxidative stability of <i>Macrotyloma uniflorum</i>.

Influence of processing methodology on phenolic acid content, fatty acid profile and oxidative stability of Macrotyloma uniflorum.

Vashishth, Rahul; Semwal, A D; Padmashree, A; Naika, Mahadeva; Sharma, G K.

Vashishth R; Food Science and Technology Department, Vignan Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh 522213 India.
Semwal AD; Grain Science and Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organisation (DRDO), Ministry of Defence (MOD), Govt of India, Siddartha Nagar, Mysuru, Karnataka 570011 India.
Padmashree A; Grain Science and Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organisation (DRDO), Ministry of Defence (MOD), Govt of India, Siddartha Nagar, Mysuru, Karnataka 570011 India.
Naika M; Food Quality Assurance Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organisation (DRDO), Ministry of Defence (MOD), Govt of India, Siddartha Nagar, Mysuru, Karnataka 570011 India.
Sharma GK; Grain Science and Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organisation (DRDO), Ministry of Defence (MOD), Govt of India, Siddartha Nagar, Mysuru, Karnataka 570011 India.

J Food Sci Technol ; 57(8): 2894-2904, 2020 Aug.

Article en En | MEDLINE | ID: mdl-32624595