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Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality

Dilnawaz, H. M. ; Kumar, Sunil ; Bhat, Z. F.

Nutrition & Food Science, Sept-Oct, 2017, Vol.47(5), p.659-672 [Peer Reviewed Journal]

Cengage Learning, Inc.

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Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality

Dilnawaz, H.M. ; Kumar, Sunil ; Bhat, Z.F.

Nutrition & Food Science, 2017, Vol.47(5), pp.659-672 [Peer Reviewed Journal]

Cengage Learning, Inc.

Full text available

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Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality

Dilnawaz, H.M ; Kumar, Sunil ; Bhat, Z.F

Nutrition & Food Science, 11 September 2017, Vol.47(5), pp.659-672 [Peer Reviewed Journal]

Emerald Management (Emerald Group)

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Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality
Material Type:
Article
Add to e-Shelf

Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality

Dilnawaz, H.M. ; Kumar, Sunil ; Bhat, Z.F.

Nutrition & Food Science, 09/11/2017, Vol.47(5), pp.659-672 [Peer Reviewed Journal]

CrossRef

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Material Type:
Article
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Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality

Dilnawaz, HM ; Kumar, Sunil ; Bhat, Zf

Nutrition and Food Science, 2017, Vol.47(5), pp.659-672 [Peer Reviewed Journal]

© ProQuest LLC All rights reserved

Full text available

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