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The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)
(Wiley on behalf of Institute of Food Science and Technology, 2021-07-15)
Incorporation of bioactive-containing fruits and/or vegetables into the carbohydrate-rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder ...