Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

Food Research International

Volumn 43, Issue 2, 2010, Pages 602-608

  Pietrasik, Z ^a   Janz, J A M ^a  

^a ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Bologna; Flour; Legume; Low fat; Pea; Pulse; Starch fiber

Indexed keywords

BOLOGNA; CONSUMER ACCEPTABILITY; CONSUMER ACCEPTANCE; FAT REDUCTION; FIBRE FRACTIONS; FLOUR; PEA STARCH; TEXTURE PROFILE; WATER HOLDING CAPACITY; WHEAT FLOURS;

BINDERS; STARCH; TEXTURES;

FIBERS;

PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 75149185341     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.017     Document Type: Article

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