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2 research outputs found

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

Author: A Bala
A Hosu
A Piga
AH Elhamirad
AOAC
BS Yadav
CE Chinma
GD Singh
GG Heshe
J Ahmed
J Chlopicka
J Park
KM McWatters
L Alvarez-Jubete
L Okpala
L Yu
M Yasuda
MS Brewer
N Secchi
N Singh
NA Mir
NW Baba
O David
P Correia
PL Tran
PY Chiang
PY Chiang
R Bazaz
R Nisar
S Mann
S Sarabhai
S Singh
SB Yellavila
U Jan
WN Baba
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

Effect of sprouting on cake quality from wheat–barley flour blends

Author: A Chauhan
A Lazaridou
AA Gabriel
AK Holtekjølen
AOAC
AY Guadarrama-Lezama
B Skrbic
C Vidal-Valverde
CF Ezeama
CS Brennan
FA Masoodi
G Almeia Marques de
GD Singh
H Maneju
H Maneju
HK Park
HM Bau
HS Gujral
HY Kim
IA Victor
IU Udoidem
J Ndife
J-L Mau
JC Kim
JI Okoye
JK Chavan
KD Brys
L Simon-Sarkadi
M Ahmad
M Anuchita
M Gomez
M Gupta
M Gupta
M Gómez
M Mashayekh
M Shafi
M Shafi
MED Bedigian
ML Sudha
MO Iwe
MR D’souza
N Grigelmo-Miguel
N Khatoon
N Rasool
NW Baba
P Itthivadhanapong
P Saranraj
P Sharma
P Sharma
P Sullivan
R Bazaz
R Bazaz
RA Ghavidel
S Akhtar
S Bhise
S Gill
S Gupta
S Hooda
S Yaqoob
SB Yellavila
U Jan
Y Narsih
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

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