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Microwave roasting induced structural,morphological, antioxidant,and functional attributes of Quinoa (Chenopodium quinoa Willd) |
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| Authors: | Ankan Kheto Don Joseph Makdud Islam Subhamoy Dhua Rahul Das Yogesh Kumar Rahul Vashishth Vijay Singh Sharanagat Kshitiz Kumar Prabhat K. Nema |
| Affiliation: | 1. Department of Food Technology, Vignan Foundation for Science Technology and Research, Guntur, India;2. Department of Food Technology, Vignan Foundation for Science Technology and Research, Guntur, India Contribution: Formal analysis, Methodology, Writing - original draft;3. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, India Contribution: Methodology, Validation;4. Department of Food Engineering and Technology, Tezpur University, Tezpur, India;5. Department of Food Engineering and Technology, SLIET, Longowal, India Contribution: Methodology;6. Department of Food Engineering and Technology, SLIET, Longowal, India;7. Department of Food Technology, Vignan Foundation for Science Technology and Research, Guntur, India Contribution: Visualization, Writing - review & editing;8. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, India;9. Department of Food Processing Technology, A D Patel Institute of Technology, Vitthal Udyognagar, India |
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