Functional properties of pasta enriched with variable cereal brans

Journal of Food Science and Technology

Volumn 49, Issue 4, 2012, Pages 467-474

  Kaur, Gurkirat ^a   Sharma, Savita ^a   Nagi, H P S ^a   Dar, Basharat N ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Cereal bran; Cooking quality; Durum wheat semolina; Pasta; Sensory quality

Indexed keywords

CEREAL BRANS; COOKING QUALITY; DURUM WHEATS; PASTA; SENSORY QUALITIES;

GELATION; LEACHING;

FIBERS;

HORDEUM; SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84863981816     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0294-3     Document Type: Article

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