Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations

Food Chemistry

Volumn 156, Issue , 2014, Pages 42-49

  Bhat, Rajeev ^a   Binti Yahya, Nabilah ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Antioxidants; Belinjau seeds; Functional properties; Nutritional features

Indexed keywords

ALKALI; ANTIOXIDANT; CARBOHYDRATE; FLAVONOID; MINERAL; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ANALYSIS; CHEMISTRY; DIETARY FIBER; ELEMENTAL DIET; FLOUR; GNETUM; NUTRITIONAL VALUE; PLANT SEED;

ALKALIES; ANTIOXIDANTS; CARBOHYDRATES; DIETARY FIBER; FLAVONOIDS; FLOUR; FOOD, FORMULATED; GNETUM; MINERALS; NUTRITIVE VALUE; PHENOLS; SEEDS; TANNINS;

EID: 84894252654     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.063     Document Type: Article

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