Pre-treatment effect on the nutritional and functional properties of selected cassava-based composite flours

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 4, 2008, Pages 587-592

  Jisha, S ^a   Padmaja, G ^a   Moorthy, S N ^a   Rajeshkumar, K ^a  

^a CENTRAL TUBER CROPS RESEARCH INSTITUTE   (India)

Author keywords

Bran Sources; Cassava; Cereals; Composite flour; Legumes; Nutritional and functional properties; Pre Treatment

Indexed keywords

BLENDING; ENZYMES; FOOD ADDITIVES; FOOD PROCESSING; GELATION; HEALTH; HYDRODYNAMICS; MILITARY ENGINEERING; NUTRITION; PROJECT MANAGEMENT; PROTEINS; STARCH; SUGAR (SUCROSE); SUGARS; VISCOSITY;

AMYLASE TREATMENT; AMYLOLYTIC ACTIVITIES; BRAN SOURCES; CASSAVA; CASSAVA FLOUR; CEREALS; CHRONIC DISEASES; COMPOSITE FLOUR; COMPOSITE FLOURS; CRUDE PROTEIN; ENERGY CONTENTS; FAT CONTENTS; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; GREEN GRAM; HUMAN SOCIETIES; IN-VITRO; INDUSTRIAL RELEVANCE; LEGUMES; LOW ENERGIES; LOW VISCOSITY; MANIHOT ESCULENTA CRANTZ; NUTRITIONAL AND FUNCTIONAL PROPERTIES; PEAK VISCOSITY; POTENTIAL APPLICATIONS; PRE TREATMENTS; PRE-TREATMENT; PROTEIN CONTENTS; RESEARCH EFFORTS; RICE BRANS; SUGAR CONTENTS; TERMAMYL;

PRODUCT DEVELOPMENT;

MANIHOT ESCULENTA; VIGNA RADIATA VAR. RADIATA;

EID: 49849083781     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.06.003     Document Type: Article

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