Effect of matrix and particle type on rheological, textural and structural properties of broccoli pasta and noodles

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 94-103

  Silva, E ^a   Sagis, L M C ^a   Van Der Linden, E ^a   Scholten, E ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Broccoli powder; Durum wheat semolina pasta; Rheology; Sweet potato starch noodles; Swelling index

Indexed keywords

DURUM WHEATS; HIGH VOLUME FRACTION; SWEETPOTATO STARCH; SWELLING INDEX; WATER BINDING CAPACITY;

ELASTICITY; STARCH;

RHEOLOGY;

BRASSICA OLERACEA VAR. ITALICA; IPOMOEA BATATAS; SEMOLINA; SOLANUM TUBEROSUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84878884608     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.003     Document Type: Article

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