Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1243-1248

  Aalami, Mehran ^a   Leelavathi, K ^a   Rao, U J S Prasada ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Durum wheat; Lipoxygenase; Peroxidase; Polyphenol oxidase; Protease; Yellow pigment

Indexed keywords

CATECHOL OXIDASE; LIPOXYGENASE; PEROXIDASE; PIGMENT; PROTEINASE; VEGETABLE PROTEIN;

ARTICLE; ENZYME ACTIVITY; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INDUSTRY; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33745952383     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.12.007     Document Type: Article

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