Influence Of Green Gram Flour (Phaseolus Aureus) On The Rheology, Microstructure And Quality Of Cookies

Journal of Texture Studies

Volumn 43, Issue 5, 2012, Pages 350-360

  Rajiv, Jyotsna ^a   Lobo, Swetha ^a   Jyothi Lakshmi, A ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cookies; Green gram flour; In vitro protein digestibility; Minerals; Rheology; Scanning electron microscopy; Wheat flour

Indexed keywords

COOKIES; DIETARY FIBERS; FARINOGRAPHS; GREEN GRAM FLOUR; IN-VITRO; NUTRITIONAL QUALITIES; OVERALL QUALITY; PEAK VISCOSITIES; PHASEOLUS AUREUS; PROTEIN CONTENTS; PROTEIN MATRIX; SPREAD RATIO; WHEAT FLOURS;

EMULSIFICATION; MICROSTRUCTURE; MINERALS; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SODIUM;

ELASTICITY;

TRITICUM AESTIVUM; VIGNA RADIATA VAR. RADIATA;

EID: 84866451096     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2012.00346.x     Document Type: Article

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