The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition

Food Chemistry

Volumn 98, Issue 4, 2006, Pages 664-669

  Nur Herken, Emine ^a   Ibanog ̌lu, Şenol ^a   Öner, Mehmet D ^a   Ibanog ̌lu, Esra ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Cooking; Differential scanning calorimetry; Digestibility; Fermentation; Germination; Starch gelatinization

Indexed keywords

STARCH;

ADDITION REACTION; ANALYTIC METHOD; ARTICLE; BACTERIAL COUNT; COOKING; COWPEA; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FERMENTATION; FLOUR; GELATINIZATION; GERMINATION; GRINDING; IN VITRO STUDY; MICROBIOLOGICAL EXAMINATION; MOULD; PLATE COUNT; PROTEIN DEGRADATION; ROOM TEMPERATURE; STATISTICAL SIGNIFICANCE; STORAGE; STORAGE TEMPERATURE; WHEAT; YEAST;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33645820041     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.042     Document Type: Article

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