Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti

Journal of Food Engineering

Volumn 83, Issue 4, 2007, Pages 492-500

  Chillo, S ^a   Laverse, J ^a   Falcone, P M ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Amaranthus flour; Breakage susceptibility; Cooking loss; Cooking resistance; Instrumental stickiness

Indexed keywords

AMARANTHUS FLOUR; BREAKAGE SUSCEPTIBILITY; COOKING LOSSES; COOKING RESISTANCE; INSTRUMENTAL STICKINESS;

BIOSORPTION; CELLULOSE; ELASTIC MODULI; STARCH;

FOOD PRODUCTS;

CELLULOSE; CORN; ELASTIC STRENGTH; STARCH;

AMARANTHUS; SEMOLINA; ZEA MAYS;

EID: 34447552565     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.03.037     Document Type: Article

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