Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica
Ankita Kataria, Savita Sharma, Arashdeep Singh, Baljit Singh
Topics & Concepts
RoastingFood scienceBoilingChemistryAbsorption of waterDPPHTanninSolubilityAntioxidantBotanyBiochemistryBiologyOrganic chemistryPhysical chemistryPolysaccharides Composition and ApplicationsFood composition and propertiesPolysaccharides and Plant Cell Walls