荸荠粉和谷子粉掺入沙莫沙片制备高纤维即食沙莫沙的研究

{"title":"荸荠粉和谷子粉掺入沙莫沙片制备高纤维即食沙莫沙的研究","authors":"Dr. Noopur Gautam, U. Siddiqui","doi":"10.22271/foodsci.2022.v3.i1a.62","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":294258,"journal":{"name":"Journal of Current Research in Food Science","volume":"119 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A study on incorporation of water chestnut (Eleocharis dulcis) flour and barnyard millet (Echinochloa esculenta) flour in samosa sheets to prepare high-fiber ready to eat samosa\",\"authors\":\"Dr. Noopur Gautam, U. Siddiqui\",\"doi\":\"10.22271/foodsci.2022.v3.i1a.62\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":294258,\"journal\":{\"name\":\"Journal of Current Research in Food Science\",\"volume\":\"119 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Current Research in Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22271/foodsci.2022.v3.i1a.62\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Current Research in Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22271/foodsci.2022.v3.i1a.62","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}