Effect of extraction rate of wheat flour on the quality of vermicelli

Food Research International

Volumn 38, Issue 4, 2005, Pages 411-416

  Vetrimani, R ^a   Sudha, M L ^a   Haridas Rao, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Extraction rate; Rheology; Vermicelli; Whole wheat flour

Indexed keywords

CROPS; EXTRACTION; GLYCEROL; NUTRITION; QUALITY CONTROL; RHEOLOGY; SODIUM COMPOUNDS;

EXTRACTION RATES; SODIUM STEAROYL LACTYLATE; SURFACE STICKINESS; VERMICELLI;

FOOD PRODUCTS;

EXTRACTION; FLOUR; GLYCEROL; NUTRITION; QUALITY CONTROL; RHEOLOGY; SODIUM COMPOUNDS; WHEAT;

TRITICUM AESTIVUM;

EID: 14744304639     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.10.013     Document Type: Article

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