Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates

Journal of Food Science and Technology

Volumn 49, Issue 5, 2012, Pages 572-579

  Balasubramanian, Subramanian ^a   Borah, A ^a   Singh, K K ^b   Patil, R T ^c  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

^b TEZPUR UNIVERSITY   (India)

^c INDIAN COUNCIL OF AGRICULTURAL RESEARCH   (India)

Author keywords

Extrudates; Gelatinization; Legumes; Protein; Sorghum; Wheat

Indexed keywords

EXTRUDATES; GELATINIZATION; LEGUMES; SORGHUM; WHEAT;

FOOD PRODUCTS; GELATION; PROTEINS; SOLUBILITY; VISCOSITY;

NUTRITION;

TRITICUM AESTIVUM;

EID: 84868519078     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0209-8     Document Type: Article

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