Functional qualities of semolina of different grades and sensory evaluation of traditional products from Triticum dicoccum, T. durum and T. aestivum wheat varieties

Journal of Food Science and Technology

Volumn 40, Issue 6, 2003, Pages 571-575

  Patil, R B ^a   Yenagi, Nirmala B ^b   Hanchinal, R R ^b  

^a UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

^b UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

Author keywords

Chiroti; Percent solubility; Rava Idli; Semolina; Sensory evaluation; Swelling; Triticum aestivum; Triticum dicoccum; Triticum durum; Uppuma; Wheat

Indexed keywords

CHIROTI; PERCENT SOLUBILITY; RAVA IDLI; SEMOLINA; SENSORY EVALUATION; TRITICUM DICOCCUM; TRITICUM DURUM; UPPUMA; WHEAT;

COMPOSITION; GRAIN (AGRICULTURAL PRODUCT); SENSORS; SOLUBILITY; SWELLING; SYNTHESIS (CHEMICAL); VISCOSITY;

FOOD PRODUCTS;

TRITICUM; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DICOCCUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 2542481929     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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