Panghal, Anil <br/><br/>
Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta.  [electronic resource] 

 -  Food chemistry  Aug 2019 
 - 723-728 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.03.081  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Color<br/>Consumer Behavior<br/>Cooking<br/>Dietary Fiber--analysis<br/>Feasibility Studies<br/>Flour--analysis<br/>Food Analysis<br/>Food Quality<br/>Humans<br/>Phytochemicals--analysis<br/>Syzygium--chemistry<br/>Taste<br/>Triticum--chemistry