A study on development of Gluten free pasta and its biochemical and immunological validation

LWT

Volumn 50, Issue 2, 2013, Pages 613-621

  Susanna, S ^a   Prabhasankar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dot Blot; ELISA; Gluten free; Pasta; Rheology

Indexed keywords

ANTIBODIES; RHEOLOGY; STARCH;

DOT BLOTS; ELISA; GLUTEN-FREE; PASTA; PROTEIN DIGESTIBILITY; QUALITY CHARACTERISTIC; STARCH DIGESTIBILITIES; WHEY PROTEIN CONCENTRATE;

QUALITY CONTROL;

CHANNA; GLYCINE MAX; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84867880061     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.040     Document Type: Article

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