Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)
Subhamoy Dhua, Ankan Kheto, Vijay Singh Sharanagat, Lochan Singh, Kshitiz Kumar, Prabhat K. Nema
Topics & Concepts
RoastingFood scienceWheat flourChemistryBrowningAbsorption of waterAntioxidant capacityWhole wheatAntioxidantBotanyOrganic chemistryBiologyPhysical chemistryFood composition and propertiesPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies