Rice flour based pasta: Effect of ingredients on quality and formula optimization

Acta Alimentaria

Volumn 34, Issue 4, 2005, Pages 355-365

  Raina, C S ^a   Singh, S ^a   Bawa, A S ^b   Saxena, D C ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Gluten; GMS; Process optimization; Rice brokens; Rice flour; RSM; Sodium alginate

Indexed keywords

EID: 33746071559     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.34.2005.4.3     Document Type: Article

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