4.5 Article

Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

Relative importance of texture properties in the sensory quality and acceptance of commercial crispy products

Danuta Jaworska et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)

Article Biochemistry & Molecular Biology

Steroidal saponins from the roots of Asparagus racemosus

Patricia Y. Hayes et al.

PHYTOCHEMISTRY (2008)

Article Engineering, Chemical

Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology

C. Collar et al.

JOURNAL OF FOOD ENGINEERING (2007)

Review Plant Sciences

Asparagus racemosus - Ethnopharmacological evaluation and conservation needs

Nishritha Bopana et al.

JOURNAL OF ETHNOPHARMACOLOGY (2007)

Article Food Science & Technology

New potato fibre for improvement of texture and colour of wheat bread

Karl Kaack et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)