Development and characterization of Spaghetti with high resistant starch content supplemented with banana starch

Food Science and Technology International

Volumn 15, Issue 1, 2009, Pages 73-78

  Hernandez Nava R G ^a   Berrios, J De J ^b   Pan, J ^b   Osorio Diaz P ^a   Bello Perez, L A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Banana starch; Resistant starch; Sensory evaluation; Spaghetti

Indexed keywords

ASH CONTENTS; BANANA STARCH; BULK DENSITY; CHEMICAL COMPOSITIONS; COOKING QUALITY; DILUTION EFFECT; FUNCTIONAL FOODS; MOISTURE CONTENTS; PHYSICAL AND CHEMICAL PARAMETERS; RESISTANT STARCH; SENSORY ATTRIBUTES; SENSORY EVALUATION; SPAGHETTI;

FRUITS; RAPID SOLIDIFICATION; STARCH;

QUALITY CONTROL;

SEMOLINA;

EID: 67649523504     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208102379     Document Type: Article

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