Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta

Cereal Chemistry

Volumn 89, Issue 2, 2012, Pages 84-93

  Aravind, Nisha ^a,b,c   Sissons, Mike ^a   Egan, Narelle ^a   Fellows, Christopher M ^b   Blazek, Jaroslav ^c   Gilbert, Elliot P ^c  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

^c AUSTRALIAN NUCLEAR SCIENCE AND TECHNOLOGY ORGANISATION   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ODORS; WATER ABSORPTION;

ANTIOXIDANT ACTIVITIES; COMMERCIAL SOURCES; COOKING LOSS; DURUM WHEATS; FUNCTIONAL INGREDIENT; GLUCAN CONTENT; GLUCANS; HIGH DOSE; MINIMAL EFFECTS; PROPERTY;

STARCH;

HORDEUM; SEMOLINA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84860231977     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-08-11-0097     Document Type: Article

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