Supplementation of common white bread by coriander leaf powder View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2012-04

AUTHORS

Lipi Das, Utpal Raychaudhuri, Runu Chakraborty

ABSTRACT

Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads. More... »

PAGES

425-433

Journal

TITLE

Food Science and Biotechnology

ISSUE

2

VOLUME

21

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10068-012-0054-9

DOI

http://dx.doi.org/10.1007/s10068-012-0054-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1007264650


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0602", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Ecology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biological Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Jadavpur University", 
          "id": "https://www.grid.ac/institutes/grid.216499.1", 
          "name": [
            "Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Das", 
        "givenName": "Lipi", 
        "id": "sg:person.01167134412.88", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01167134412.88"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Jadavpur University", 
          "id": "https://www.grid.ac/institutes/grid.216499.1", 
          "name": [
            "Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Raychaudhuri", 
        "givenName": "Utpal", 
        "id": "sg:person.01302213703.41", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01302213703.41"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Jadavpur University", 
          "id": "https://www.grid.ac/institutes/grid.216499.1", 
          "name": [
            "Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Chakraborty", 
        "givenName": "Runu", 
        "id": "sg:person.01077500064.13", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01077500064.13"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/s0260-8774(03)00169-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010115757"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0260-8774(03)00169-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010115757"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2006.01410.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014261673"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.02.032", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016953042"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2005.00979.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017573820"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2005.00979.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017573820"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3923/pjn.2011.10.14", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019891943"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/food.200390062", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020411509"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.02.076", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023112326"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(01)00387-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024874291"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.0950-5423.2003.00766.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028886225"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.01.047", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039588401"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-007-0037-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040919178", 
          "https://doi.org/10.1007/s11947-007-0037-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0023-6438(95)80008-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042519965"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1541-4337.2003.tb00011.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042837987"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0260-8774(02)00244-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043772057"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2010.01684.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044944325"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-2621.2002.00552.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045481541"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2009.05.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048217106"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/abio.1996.0292", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051388633"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2008.09.033", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051807642"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-007-0668-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053253146", 
          "https://doi.org/10.1007/s00217-007-0668-y"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf020458f", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055899940"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf020458f", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055899940"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0354186", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055902097"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0354186", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055902097"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf062425w", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055905829"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf062425w", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055905829"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf9801973", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055930243"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf9801973", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055930243"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1079/9781845934057.0190", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1089220004"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1079/9781845934057.0000", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1109420586"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2012-04", 
    "datePublishedReg": "2012-04-01", 
    "description": "Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s10068-012-0054-9", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1119788", 
        "issn": [
          "1226-7708", 
          "2092-6456"
        ], 
        "name": "Food Science and Biotechnology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "2", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "21"
      }
    ], 
    "name": "Supplementation of common white bread by coriander leaf powder", 
    "pagination": "425-433", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "229a75a00cac12e84344b49758a7e260d4d50c829ddac236f0264c2452320e98"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s10068-012-0054-9"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1007264650"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s10068-012-0054-9", 
      "https://app.dimensions.ai/details/publication/pub.1007264650"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T00:27", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8695_00000581.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs10068-012-0054-9"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s10068-012-0054-9'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s10068-012-0054-9'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s10068-012-0054-9'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s10068-012-0054-9'


 

This table displays all metadata directly associated to this object as RDF triples.

155 TRIPLES      21 PREDICATES      53 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s10068-012-0054-9 schema:about anzsrc-for:06
2 anzsrc-for:0602
3 schema:author N18c9868f3b3a4c4da9ec04baf2ff7b37
4 schema:citation sg:pub.10.1007/s00217-007-0668-y
5 sg:pub.10.1007/s11947-007-0037-7
6 https://doi.org/10.1002/food.200390062
7 https://doi.org/10.1006/abio.1996.0292
8 https://doi.org/10.1016/j.foodchem.2004.01.047
9 https://doi.org/10.1016/j.foodchem.2008.02.032
10 https://doi.org/10.1016/j.foodchem.2008.02.076
11 https://doi.org/10.1016/j.foodhyd.2009.05.016
12 https://doi.org/10.1016/j.jfoodeng.2008.09.033
13 https://doi.org/10.1016/s0023-6438(95)80008-5
14 https://doi.org/10.1016/s0260-8774(02)00244-3
15 https://doi.org/10.1016/s0260-8774(03)00169-9
16 https://doi.org/10.1016/s0308-8146(01)00387-9
17 https://doi.org/10.1021/jf020458f
18 https://doi.org/10.1021/jf0354186
19 https://doi.org/10.1021/jf062425w
20 https://doi.org/10.1021/jf9801973
21 https://doi.org/10.1046/j.0950-5423.2003.00766.x
22 https://doi.org/10.1046/j.1365-2621.2002.00552.x
23 https://doi.org/10.1079/9781845934057.0000
24 https://doi.org/10.1079/9781845934057.0190
25 https://doi.org/10.1111/j.1365-2621.2005.00979.x
26 https://doi.org/10.1111/j.1365-2621.2006.01410.x
27 https://doi.org/10.1111/j.1541-4337.2003.tb00011.x
28 https://doi.org/10.1111/j.1750-3841.2010.01684.x
29 https://doi.org/10.3923/pjn.2011.10.14
30 schema:datePublished 2012-04
31 schema:datePublishedReg 2012-04-01
32 schema:description Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.
33 schema:genre research_article
34 schema:inLanguage en
35 schema:isAccessibleForFree false
36 schema:isPartOf N268146baf612436396a4ab4b6981365e
37 Ne3cb7504e7d54248bed9d43358653093
38 sg:journal.1119788
39 schema:name Supplementation of common white bread by coriander leaf powder
40 schema:pagination 425-433
41 schema:productId Nb2c8caed1ac744388fc80d18cbbdfbcf
42 Nbf66690879c34632a7ffbaa1bb2782b1
43 Nd085fd57cbee4b7ab7b2b927671362b7
44 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007264650
45 https://doi.org/10.1007/s10068-012-0054-9
46 schema:sdDatePublished 2019-04-11T00:27
47 schema:sdLicense https://scigraph.springernature.com/explorer/license/
48 schema:sdPublisher Nd6737b9dd7ba4909966154ae7d388e58
49 schema:url http://link.springer.com/10.1007%2Fs10068-012-0054-9
50 sgo:license sg:explorer/license/
51 sgo:sdDataset articles
52 rdf:type schema:ScholarlyArticle
53 N18c9868f3b3a4c4da9ec04baf2ff7b37 rdf:first sg:person.01167134412.88
54 rdf:rest N265319fbd8ea48a3b53b6d493ac60507
55 N265319fbd8ea48a3b53b6d493ac60507 rdf:first sg:person.01302213703.41
56 rdf:rest Nba696569190d4ea0962e6a16ba5ef23d
57 N268146baf612436396a4ab4b6981365e schema:issueNumber 2
58 rdf:type schema:PublicationIssue
59 Nb2c8caed1ac744388fc80d18cbbdfbcf schema:name doi
60 schema:value 10.1007/s10068-012-0054-9
61 rdf:type schema:PropertyValue
62 Nba696569190d4ea0962e6a16ba5ef23d rdf:first sg:person.01077500064.13
63 rdf:rest rdf:nil
64 Nbf66690879c34632a7ffbaa1bb2782b1 schema:name dimensions_id
65 schema:value pub.1007264650
66 rdf:type schema:PropertyValue
67 Nd085fd57cbee4b7ab7b2b927671362b7 schema:name readcube_id
68 schema:value 229a75a00cac12e84344b49758a7e260d4d50c829ddac236f0264c2452320e98
69 rdf:type schema:PropertyValue
70 Nd6737b9dd7ba4909966154ae7d388e58 schema:name Springer Nature - SN SciGraph project
71 rdf:type schema:Organization
72 Ne3cb7504e7d54248bed9d43358653093 schema:volumeNumber 21
73 rdf:type schema:PublicationVolume
74 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
75 schema:name Biological Sciences
76 rdf:type schema:DefinedTerm
77 anzsrc-for:0602 schema:inDefinedTermSet anzsrc-for:
78 schema:name Ecology
79 rdf:type schema:DefinedTerm
80 sg:journal.1119788 schema:issn 1226-7708
81 2092-6456
82 schema:name Food Science and Biotechnology
83 rdf:type schema:Periodical
84 sg:person.01077500064.13 schema:affiliation https://www.grid.ac/institutes/grid.216499.1
85 schema:familyName Chakraborty
86 schema:givenName Runu
87 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01077500064.13
88 rdf:type schema:Person
89 sg:person.01167134412.88 schema:affiliation https://www.grid.ac/institutes/grid.216499.1
90 schema:familyName Das
91 schema:givenName Lipi
92 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01167134412.88
93 rdf:type schema:Person
94 sg:person.01302213703.41 schema:affiliation https://www.grid.ac/institutes/grid.216499.1
95 schema:familyName Raychaudhuri
96 schema:givenName Utpal
97 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01302213703.41
98 rdf:type schema:Person
99 sg:pub.10.1007/s00217-007-0668-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1053253146
100 https://doi.org/10.1007/s00217-007-0668-y
101 rdf:type schema:CreativeWork
102 sg:pub.10.1007/s11947-007-0037-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040919178
103 https://doi.org/10.1007/s11947-007-0037-7
104 rdf:type schema:CreativeWork
105 https://doi.org/10.1002/food.200390062 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020411509
106 rdf:type schema:CreativeWork
107 https://doi.org/10.1006/abio.1996.0292 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051388633
108 rdf:type schema:CreativeWork
109 https://doi.org/10.1016/j.foodchem.2004.01.047 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039588401
110 rdf:type schema:CreativeWork
111 https://doi.org/10.1016/j.foodchem.2008.02.032 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016953042
112 rdf:type schema:CreativeWork
113 https://doi.org/10.1016/j.foodchem.2008.02.076 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023112326
114 rdf:type schema:CreativeWork
115 https://doi.org/10.1016/j.foodhyd.2009.05.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048217106
116 rdf:type schema:CreativeWork
117 https://doi.org/10.1016/j.jfoodeng.2008.09.033 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051807642
118 rdf:type schema:CreativeWork
119 https://doi.org/10.1016/s0023-6438(95)80008-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042519965
120 rdf:type schema:CreativeWork
121 https://doi.org/10.1016/s0260-8774(02)00244-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043772057
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1016/s0260-8774(03)00169-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010115757
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1016/s0308-8146(01)00387-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024874291
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1021/jf020458f schema:sameAs https://app.dimensions.ai/details/publication/pub.1055899940
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1021/jf0354186 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055902097
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1021/jf062425w schema:sameAs https://app.dimensions.ai/details/publication/pub.1055905829
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1021/jf9801973 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055930243
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1046/j.0950-5423.2003.00766.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1028886225
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1046/j.1365-2621.2002.00552.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1045481541
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1079/9781845934057.0000 schema:sameAs https://app.dimensions.ai/details/publication/pub.1109420586
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1079/9781845934057.0190 schema:sameAs https://app.dimensions.ai/details/publication/pub.1089220004
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1111/j.1365-2621.2005.00979.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1017573820
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1111/j.1365-2621.2006.01410.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1014261673
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1111/j.1541-4337.2003.tb00011.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1042837987
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1111/j.1750-3841.2010.01684.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1044944325
150 rdf:type schema:CreativeWork
151 https://doi.org/10.3923/pjn.2011.10.14 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019891943
152 rdf:type schema:CreativeWork
153 https://www.grid.ac/institutes/grid.216499.1 schema:alternateName Jadavpur University
154 schema:name Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India
155 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...