Effect of four types of dietary fiber on the technological quality of pasta

Food Science and Technology International

Volumn 17, Issue 3, 2011, Pages 213-221

  Bustos, M C ^a   Perez G T ^a   Leon A E ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

amylase; inulin; oat fiber; pasta; resistant starch

Indexed keywords

BREAD WHEAT; COOKING PROPERTIES; COOKING QUALITY; DIETARY FIBERS; FUNCTIONAL PROPERTIES; INULIN; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL QUALITIES; OAT BRAN; OAT FIBER; PASTA; PROTEIN LOSS; RESISTANT STARCH; TEXTURAL CHARACTERISTIC;

FIBERS; FOOD PRODUCTS; SCANNING ELECTRON MICROSCOPY; STARCH;

THERMAL PROCESSING (FOODS);

TRITICUM AESTIVUM;

INULIN; WATER;

ARTICLE; CHEMISTRY; COOKING; DIETARY FIBER; FLOUR; FOOD ANALYSIS; PROTEIN INTAKE; SCANNING ELECTRON MICROSCOPY; WHEAT;

COOKING; DIETARY FIBER; DIETARY PROTEINS; FLOUR; FOOD ANALYSIS; INULIN; MICROSCOPY, ELECTRON, SCANNING; TRITICUM; WATER;

EID: 79953027038     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210382303     Document Type: Article

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