Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta

Food Science and Technology International

Volumn 18, Issue 4, 2012, Pages 403-411

  Susanna, S ^a   Prabhasankar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

celiac disease; gluten; non gluten flours; pasta

Indexed keywords

BIOCHEMICAL ANALYSIS; CELIAC DISEASE; COLOR CHANGES; DESCRIPTIVE SENSORY ANALYSIS; GELATINIZATION TEMPERATURE; GLUTEN; IN-VITRO; NON-GLUTEN FLOURS; PASTA; PASTING CHARACTERISTICS; PEAK VISCOSITIES; PRODUCT QUALITY; PROTEIN PROFILES; SDS-PAGE; TEXTURE PROFILE ANALYSIS; TRITICUM; XANTHAN GUM;

ADDITIVES; GELATION; SCANNING ELECTRON MICROSCOPY;

MICROSTRUCTURE;

VEGETABLE PROTEIN; WATER;

ARTICLE; CELIAC DISEASE; CHEMISTRY; COMPARATIVE STUDY; DIET THERAPY; DIGESTION; ETHNOLOGY; FOOD; FOOD PREFERENCE; GEL; GLUTEN FREE DIET; HEAT; HUMAN; IMMUNOLOGY; INDIA; MAIZE; MECHANICS; METABOLISM; OAT; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN INTAKE; QUALITY CONTROL; SENSATION; SORGHUM;

AVENA SATIVA; CELIAC DISEASE; DIET, GLUTEN-FREE; DIETARY PROTEINS; DIGESTION; FOOD PREFERENCES; FOODS, SPECIALIZED; GELS; HOT TEMPERATURE; HUMANS; INDIA; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; QUALITY CONTROL; SEEDS; SENSATION; SORGHUM; WATER; ZEA MAYS;

EID: 84865031107     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211428217     Document Type: Article

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