Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties

Food Research International

Volumn 43, Issue 9, 2010, Pages 2277-2283

  Singh, Sandeep ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Cooking; Debranning; Durum; Pasting; Textural; Wheat

Indexed keywords

COOKING; DEBRANNING; DURUM; PASTING; TEXTURAL; WHEAT;

VISCOSITY;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 77957352263     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.016     Document Type: Article

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