Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit ( Artocarpus altilis , Moraceae) flour modified using plant food waste Hibiscus sabdariffa bioactive components

Ähnliche Einträge

• Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications
  von: Mehvish Habib, et al.
  Veröffentlicht: (2026)
• Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications
  von: Shankar Senthilkumar, et al.
  Veröffentlicht: (2026)
• Foaming properties of protein‐based particles and their mixture with other food‐grade particles—A review
  von: Harsh B. Jadhav
  Veröffentlicht: (2025)
• Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations
  von: Abimbola Abike Osanbikan, et al.
  Veröffentlicht: (2026)
• Evaluation of functional, physical and nutritional characteristics of the nutrient‐rich composite bread with wheat, soybean, and moringa flours
  von: Thirukkumar Subramani, et al.
  Veröffentlicht: (2024)