Thermal, textural and cooking properties of spaghetti enriched with resistant starch

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 476-484

  Sozer, N ^a   Dalgic A C ^a   Kaya, A ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Cooking quality; DSC; Resistant starch; Spaghetti; Texture

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; IMAGE ANALYSIS; STARCH; TEXTURES; THERMODYNAMIC PROPERTIES;

COOKING QUALITY; RESISTANT STARCH; SPAGHETTI; TEXTURE PROFILE PARAMETERS (TPA);

FOOD PRODUCTS;

EID: 33846889520     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.11.026     Document Type: Article

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