Influence of additives on functional and nutritional quality characteristics of black gram flour incorporated pasta

Journal of Texture Studies

Volumn 42, Issue 6, 2011, Pages 441-450

  Madhumitha, S ^a   Prabhasankar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Additives; Black gram flour; Pasta; Physicochemical characteristics; Rheology; Sensory characteristics

Indexed keywords

BLACK GRAM; COOKING QUALITY; IN-VITRO; NUTRITIONAL PROFILES; NUTRITIONAL QUALITIES; OVERALL QUALITY; PASTA; PASTING CHARACTERISTICS; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN CONTENTS; PROTEIN PROFILES; SENSORY CHARACTERISTICS; SENSORY QUALITIES; STAPLE FOOD; STARCH HYDROLYSIS; TRITICUM;

ADDITIVES; FOOD ADDITIVES; PROTEINS; RHEOLOGY; TEXTURES;

QUALITY CONTROL;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; VIGNA MUNGO;

EID: 83055179762     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00305.x     Document Type: Article

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