Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/6985
Title: Food
Issue Date: Dec-2009
Publisher: CSIR
Abstract: <i style=""><b>Nat Prod Rad</b></i><b>, Vol. 8(6), Nov-Dec. 2009, 581<i style=""></i></b><i style=""></i> Cheng Jiyu, Zhou Shaohuan, Wu Dan, Chen Jianchu, Liu Donghong and Ye<sup> </sup>Xingqian, <i style=""><b></b></i><b>Bayberry (<i>Myrica rubra</i> Sieb. et Zucc.) kernel: A new protein source, <i>Food Chem</i><i style=""></i></b><i style=""></i>, 2009, <i style=""><b></b></i><b>112<i style=""></i></b><i style=""></i> (2), 469-473<br> <i style=""><br></i><i style=""><b></b></i><b><i style="">Nat Prod Rad</i>, Vol. 8(6), Nov-Dec. 2009, 581<i style=""></i></b><i style=""></i> Rendón-Villalobos JR, Bello-Pérez LA, Agama-Acevedo E, Islas-Hernández JJ, Osorio-Díaz P and Tovar J, <i style=""><b></b></i><b>Composition and characteristics of oil extracted from flaxseed-added corn tortilla<i style=""></i></b><i style=""></i>, <i>Food Chem</i>, 2009, <i style=""><b></b></i><b>117<i style=""></i></b><i style=""></i> (1), 83-87 <br> <i style=""><br></i><i style=""><b></b></i><b><i style="">Nat Prod Rad</i>, Vol. 8(6), Nov-Dec. 2009, 581-82<i style=""></i></b><i style=""></i> Horigane Akemi K, Kawabuchi Masami, Uchijima Satoshi and Yoshida Mitsuru, <i style=""><b></b></i><b>Effects of seasonings on physical properties and MRI T<sub>2</sub> map of cooked spaghetti<i style=""></i></b><i style=""></i>, <i>Food Res Int</i>, 2009,<i style=""><b></b></i><b> 42<i style=""></i></b><i style=""></i> (1), 41-50 <br> <br><i style=""><b></b></i><b><i style="">Nat Prod Rad</i>, Vol. 8(6), Nov-Dec. 2009, 582<i style=""></i></b><i style=""></i> Ovando-Martinez Maribel, Sáyago-Ayerdi Sonia, Agama-Acevedo Edith, Goñi Isabel and Bello-Pérez Luis A, <i style=""><b></b></i><b>Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta<i style=""></i></b><i style=""></i>, <i>Food Chem</i>, 2009, <i style=""><b></b></i><b>113<i style=""></i></b><i style=""></i> (1), 121-126 <br> <i style=""><br> </i><i style=""><b></b></i><b><i style="">Nat Prod Rad</i>, Vol. 8(6), Nov-Dec. 2009, 582<i style=""></i></b><i style=""></i> Mabashi Yuka, Ookura Tetsuya, Tominaga Noriko and Kasai Midori, <i style=""><b></b></i><b>Characterization of endogenous enzymes of milled rice and its application to rice cooking<i style=""></i></b><i style=""></i>, <i>Food Res Int</i>, 2009, <i style=""><b></b></i><b>42<i style=""></i></b><i style=""></i> (1), 157-164 <br> <i style=""><br> </i><b style=""><i style="">Nat Prod Rad</i></b><b style="">, Vol. 8(6), Nov-Dec. </b><b style="">2009, 583</b> Anese Monica, Bortolomeazzi Renzo, Manzocco Lara, Manzano Marisa, Giusto Cristina and Nicoli Maria Cristina, <b style="">Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes</b>, <i>Food Res Int</i>, 2009, <b>42</b> (1), 142-147 <br> <i style=""><br> </i> <i style=""><b></b></i><b><i style="">Nat Prod Rad</i>, Vol. 8(6), Nov-Dec. 2009, 583<i style=""></i></b><i style=""></i> Khatoon Sakina, Sreerama YN, Raghavendra D, Bhattacharya Suvendu and Bhat KK, <i style=""><b></b></i><b>Properties of enzyme modified corn, rice and tapioca starches<i style=""></i></b><i style=""></i>, <i style="">Food Res Int, </i>2009, <i style=""><b></b></i><b>42<i style=""></i></b><i style=""></i> (10), 1426-1433 <br> <i style=""><br> </i> <i style=""><b></b></i><b><i style="">Nat Prod Rad</i>, Vol. 8(6), Nov-Dec. 2009, 583-84<i style=""></i></b><i style=""></i> Lu Qiyu, Guo Siyuan and Zhang Shaobing, <i style=""><b></b></i><b>Effects of flour free lipids on textural and cooking qualities of Chinese noodles<i style=""></i></b><i style=""></i>, <i style="">Food Res Int</i>, 2009, <i style=""><b></b></i><b>42<i style=""></i></b><i style=""></i> (2), 226-230. <br> <i style=""><br> </i> <b style=""><i style="">Nat Prod Rad</i></b><b style="">, Vol. 8(6), Nov-Dec. </b><b style="">2009, 584</b> Wu Haiwen, Wang Qiang, Ma Tiezheng and Ren Jiajia, <b style="">Comparative studies on the functional properties of various protein concentrate preparations of peanut protein</b>, <i>Food Res Int</i>, 2009, <b>42</b> (3), 343-348 <br> <i style=""><br></i><i style=""><b></b></i><b><i style="">Nat Prod Rad</i>, Vol. 8(6), Nov-Dec. 2009, 584-85<i style=""></i></b><i style=""></i> Singh Jaspreet, Kaur Lovedeep, McCarthy Owen J, Moughan Paul J and Singh Harjinder, <i style=""><b></b></i><b>Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours<i style=""></i></b><i style=""></i>, <i style="">Food Res Int</i>, 2009, <i style=""><b></b></i><b>42<i style=""></i></b><i style=""></i> (5-6), 666-673].
Description: 581-585
URI: http://hdl.handle.net/123456789/6985
ISSN: 0975-1092(Online); 0972-592X(Print)
Appears in Collections:NPR Vol.8(6) [November-December 2009]

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