The impact of starch properties on noodle making properties of Indian wheat flours

International Journal of Food Properties

Volumn 7, Issue 1, 2004, Pages 59-74

  Singh Gill, B ^a   Singh, Narpinder ^a   Saxena, S K ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b Food Research and Analysis Centre   (India)

Author keywords

Amylose; Noodles; Texture; Turbidity; Wheat starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; GRANULAR MATERIALS; RHEOLOGY; TEXTURES; TURBIDITY;

AMYLOSE; COHESIVENESS; NOODLES; WHEAT STARCH;

STARCH;

TRITICUM AESTIVUM;

EID: 2342488668     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120022980     Document Type: Article

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