ALGAE: A PROMISING AND SUSTAINABLE PROTEIN-RICH FOOD INGREDIENT FOR BAKERY AND DAIRY PRODUCTS
Article
Food Chemistry.
Elsevier Ltd.
Vol. 441.
2024.
138322 p.
Synergistic interaction between hydrocolloids and kinnow peel biowaste for the development of edible fillers using response surface methodology
Authors
Bisht Bhawna1,
2
,
Lohani Umesh Chandra2
,
Nanda Manisha1
,
Kumar Sanjay1
,
Vlaskin Mikhail3
,
Dsouza Anna4
,
Joshi Saloni1
,
Kumar Vinod
1,
4,
5
Publisher
Springer Science + Business Media
Number of issue
2
Language
English
Pages
2595-2613
Status
Published
Volume
31
Year
2023
Organizations
- 1 Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to Be University), Dehradun, Uttarakhand, 248002, India
- 2 Department of Post-Harvest Process and Food Engineering, College of Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263145, India
- 3 Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow, Russian Federation
- 4 Peoples’ Friendship, University of Russia (RUDN University), Moscow, Russian Federation
- 5 Graphic Era Hill University, Dehradun, Uttarakhand, 248002, India
Date of creation
16.04.2024
Date of change
16.04.2024
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Other records
Catalysis Letters.
Baltzer Science Publishers, Baarn/Kluwer Academic Publishers.
Vol. 154.
2023.
P. 2151-2161