Studies on physico-chemical, textural and functional properties of wheat flour from different Indian cultivars

Journal of Food Science and Technology

Volumn 43, Issue 1, 2006, Pages 56-64

  Gill, Balmeet Singh ^a   Singh, Narpinder ^a   Sodhi, Navdeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Morphology; Pasting properties; Retrogradation; Texture; Thermal properties; Water absorption index; Water solubility index; Wheat flour

Indexed keywords

FOOD PROCESSING; MORPHOLOGY; PROTEINS; SOLUBILITY; SUGARS; THERMODYNAMIC PROPERTIES; WATER; WATER ABSORPTION;

PASTING PROPERTIES; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX; WHEAT FLOUR;

CROPS;

AMYLOSE; PROTEINS; RETROGRADATION; SOLUBILITY; THERMAL PROPERTIES; WATER; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 29244456400     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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