Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying

LWT

Volumn 44, Issue 4, 2011, Pages 883-890

  Mercier, Samuel ^a   Villeneuve, Sébastien ^a   Mondor, Martin ^a   Des Marchais, Louis Philippe ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Air pycnometer; Effective moisture diffusivity; Pasta drying; Pea protein; Porosity; Shrinkage

Indexed keywords

DIFFUSION; MOISTURE; MOISTURE DETERMINATION; POROSITY; PROTEINS; SCANNING ELECTRON MICROSCOPY; SHRINKAGE;

DRYING TEMPERATURE; EFFECTIVE MOISTURE DIFFUSIVITY; LONGITUDINAL SHRINKAGE; PEA PROTEIN CONCENTRATES; PEA PROTEINS; SCANNING ELECTRONS; SHRINKAGE AND POROSITIES; THEORETICAL DEVELOPMENT;

DRYING;

PISUM SATIVUM; SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 78751706208     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.032     Document Type: Article

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