Examination of the protein-emulsifier-carbohydrate interactions in amaranth based pasta products

Acta Alimentaria

Volumn 30, Issue 2, 2001, Pages 173-187

  Kovacs E T ^a   Maraz Szabo L ^b   Varga, J ^c  

^a UNIVERSITY OF SZEGED   (Hungary)

^b CEREAL RESEARCH NON PROFIT COMPANY   (Hungary)

^c BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Amaranth; Cooking quality; Emulsifier; Interaction and structure; Pasta products

Indexed keywords

EID: 23044526904     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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