Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality

Journal of Food Science and Technology

Volumn 49, Issue 6, 2012, Pages 713-720

  Sudha, M L ^a   Leelavathi, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cooking quality; Dehydrated green peas; Farinograph characteristics; Microstructure; Pasta

Indexed keywords

AMARANTH SEEDS; COOKING QUALITY; EATING QUALITY; FARINOGRAPHS; FIBER CONTENTS; FREE STRUCTURES; GREEN PEAS; PASTA; PASTA MAKING; PROTEIN CONTENTS; RHEOLOGICAL CHARACTERISTICS; SCANNING ELECTRON MICROSCOPIC; SENSORY EVALUATION; SODIUM STEAROYL LACTYLATE; TOLERANCE INDICES; TRITICUM AESTIVUM;

GLYCEROL; RHEOLOGY; SODIUM;

MICROSTRUCTURE;

AMARANTHUS CAUDATUS; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 84868540400     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0213-z     Document Type: Article

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