Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum

European Food Research and Technology

Volumn 218, Issue 6, 2004, Pages 557-562

  Jyotsna, R ^a   Prabhasankar, P ^a   Indrani, D ^a   Rao, G Venkateswara ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Additives; Scanning electron microscopy; Texture; Vermicelli

Indexed keywords

ADDITIVES; GLUCOSE; GLYCEROL; MICROSTRUCTURE; PROTEINS; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; TEXTURES;

PROTEIN MATRIX; TRITICUM AESTIVUM; VERMICELLI; XYLANASE;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 21044441393     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0887-4     Document Type: Article

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