Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics

Food Bioscience

Volumn 4, Issue , 2013, Pages 13-20

  Rajeswari, G ^a   Susanna, S ^a   Prabhasankar, P ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cooking loss; Electrophoresis; Hydrocolloids; Microstructure; Onion powder; Pasta

Indexed keywords

EID: 84888268720     PISSN: 22124292     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbio.2013.07.004     Document Type: Article

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