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: | Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 581 Cheng Jiyu, Zhou Shaohuan, Wu Dan, Chen Jianchu, Liu Donghong and Ye Xingqian, Bayberry (Myrica rubra Sieb. et Zucc.) kernel: A new protein source, Food Chem, 2009, 112 (2), 469-473 Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 581 Rendón-Villalobos JR, Bello-Pérez LA, Agama-Acevedo E, Islas-Hernández JJ, Osorio-Díaz P and Tovar J, Composition and characteristics of oil extracted from flaxseed-added corn tortilla, Food Chem, 2009, 117 (1), 83-87 Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 581-82 Horigane Akemi K, Kawabuchi Masami, Uchijima Satoshi and Yoshida Mitsuru, Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti, Food Res Int, 2009, 42 (1), 41-50 Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 582 Ovando-Martinez Maribel, Sáyago-Ayerdi Sonia, Agama-Acevedo Edith, Goñi Isabel and Bello-Pérez Luis A, Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta, Food Chem, 2009, 113 (1), 121-126 Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 582 Mabashi Yuka, Ookura Tetsuya, Tominaga Noriko and Kasai Midori, Characterization of endogenous enzymes of milled rice and its application to rice cooking, Food Res Int, 2009, 42 (1), 157-164 Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 583 Anese Monica, Bortolomeazzi Renzo, Manzocco Lara, Manzano Marisa, Giusto Cristina and Nicoli Maria Cristina, Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes, Food Res Int, 2009, 42 (1), 142-147 Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 583 Khatoon Sakina, Sreerama YN, Raghavendra D, Bhattacharya Suvendu and Bhat KK, Properties of enzyme modified corn, rice and tapioca starches, Food Res Int, 2009, 42 (10), 1426-1433 Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 583-84 Lu Qiyu, Guo Siyuan and Zhang Shaobing, Effects of flour free lipids on textural and cooking qualities of Chinese noodles, Food Res Int, 2009, 42 (2), 226-230. Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 584 Wu Haiwen, Wang Qiang, Ma Tiezheng and Ren Jiajia, Comparative studies on the functional properties of various protein concentrate preparations of peanut protein, Food Res Int, 2009, 42 (3), 343-348 Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 584-85 Singh Jaspreet, Kaur Lovedeep, McCarthy Owen J, Moughan Paul J and Singh Harjinder, Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours, Food Res Int, 2009, 42 (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] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| NPR 8(6) 581-585.pdf | 150.34 kB | Adobe PDF | View/Open |
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.