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Three dimensional characterization of micronized soybean seeds using X-ray microtomography Food and Bioproducts Processing |
Effect of soybean roasting on soymilk sensory
properties British Food Journal |
Citation to this article as recorded by
Vyawahare, A.S. and K.J. Rao, 2011. Application of computer vision systems in colour evaluation of Kunda: A heat desiccated dairy product. Int. J. Dairy Sci., 6: 253-266. CrossRef |
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Physical, chemical, and sensory properties of biscuits prepared
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Optimization of soybean roasting parameters in developing
nutritious and lipoxygenase free soymilk Journal of Food Measurement and Characterization |
Distribution of odour compounds, antinutritional factors and
selected storage stability parameters in soymilk as affected by differences in
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Impact of Pilot Scale Roasting Treatment on Physical and Functional Properties of Soybean (Glycine max L.) Journal of The Institution of Engineers (India): Series A Vol. 102, Issue 2, 489, 2021 |
Textural, Color and Sensory Attributes of Peanut Kernels
as Affected by Infrared Roasting Method Information Processing in Agriculture |
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds LWT |
Nutritional, functional and rheological properties of processed sorghum and ragi grains Cogent Food & Agriculture Vol. 1, Issue 1, 1109495, 2015 |
Effect of roasting on rheological and functional properties of
sorghum flour Revista de Agaroquimica y Tecnologia de Alimentos Vol. 20, Issue 8, 579, 2014 |
Fortified protein rich soya product “Nutrameal - Shakti Aahar”
and its sensory, nutritional and microbiological analysis ASIAN JOURNAL OF HOME SCIENCE Vol. 12, Issue 2, 592, 2017 |
Application of Computer Vision Systems in Colour Evaluation of Kunda: A Heat Desiccated Dairy Product International Journal of Dairy Science Vol. 6, Issue 4, 253, 2011 |
How to cite this article
Mridula D., R.K. Goyal, V.K. Bhargav and M.R. Manikantan, 2007. Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu. American Journal of Food Technology, 2: 265-272.
DOI: 10.3923/ajft.2007.265.272
URL: https://scialert.net/abstract/?doi=ajft.2007.265.272
DOI: 10.3923/ajft.2007.265.272
URL: https://scialert.net/abstract/?doi=ajft.2007.265.272