Work

Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour

Year: 2012

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-012-0777-x

Authors: Himani Kundu, Raj Bala Grewal, Ankit Goyal, Neelam Upadhyay, Saurabh Prakash

Institutions: Chaudhary Charan Singh Haryana Agricultural University, National Dairy Research Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2004253034

FWCI: 0.567

Cites: 13

Cited by: 35

Related to: 10