Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat
Anita Kumari, Satveer Kaur, Natasha Sharma, Jaspreet Kaur, Meena Krishania, Vandita Tiwari, Monika Garg
Topics & Concepts
AnthocyaninFood scienceChemistryPeonidinMalvidinRoastingTasteWheat flourAntioxidantCyanidinColoredRecipeBlack riceFlavonoidDelphinidinBiochemistryRaw materialOrganic chemistryPhysical chemistryComposite materialMaterials sciencePhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsFood composition and properties