Functional properties of water-soluble non-starch polysaccharides from rice and ragi: Effect on dough characteristics and baking quality

LWT

Volumn 40, Issue 10, 2007, Pages 1678-1686

  Shyama Prasad Rao, R ^a   Sai Manohar, R ^a   Muralikrishna, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cereals; Dough characteristics; Non starch polysaccharides; Ragi; Rice

Indexed keywords

CROPS; FOOD PROCESSING; RHEOLOGY; VISCOSITY; WATER ABSORPTION;

DOUGH CHARACTERISTICS; DOUGH DEVELOPMENT TIME; NON-STARCH POLYSACCHARIDES; RAGI;

POLYSACCHARIDES;

ELEUSINE CORACANA SUBSP. CORACANA; TRITICUM AESTIVUM;

EID: 34447294512     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.12.014     Document Type: Article

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