Influence of depigmentation of pearl millet (Pennisetum glaucum L.) on sensory attributes, nutrient composition, in vitro protein and starch digestibility of pasta

Food Chemistry

Volumn 85, Issue 2, 2004, Pages 275-280

  Rathi, A ^a   Kawatra, A ^a   Sehgal, S ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Depigmentation; Dietary fibre; In vitro protein digestibility; In vitro starch digestibility; Pasta pearl millet; Sensory attributes

Indexed keywords

FAT; HYDROCHLORIC ACID; PROTEIN;

ARTICLE; ASH; COMPARATIVE STUDY; DEPIGMENTATION; DIETARY FIBER; DIGESTION; FLOUR; FOOD PROCESSING; IN VITRO STUDY; NUTRIENT; PASTA; PEARL MILLET; STATISTICAL SIGNIFICANCE;

FRAXINUS; PENNISETUM; PENNISETUM GLAUCUM;

EID: 0346219388     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.06.021     Document Type: Article

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