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1 Ergebnisse
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Effect of Marjoram Leaf Powder Addition on Nutritional, Rhe..:
Siddharth Vishwakarma
;
Shubham Mandliya
;
Chandrakant Genu Dalbhagat
..
https://www.mdpi.com/2304-8158/12/5/1099. , 2023
Link:
https://doi.org/10.3390/foods12051099
RT Journal T1
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e86714a0b507411d87e1827a79fbbb6e&Exemplar=1&LAN=DE A1 Siddharth Vishwakarma A1 Shubham Mandliya A1 Chandrakant Genu Dalbhagat A1 Jayshree Majumdar A1 Hari Niwas Mishra PB MDPI AG YR 2023 K1 food-to-food fortification K1 natural fortificant K1 fortified rice noodles K1 marjoram K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/5/1099 LK http://dx.doi.org/https://doi.org/10.3390/foods12051099 DO https://doi.org/10.3390/foods12051099 SF ELIB - SuUB Bremen
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