Effect of compositional variation of gluten proteins and rheological characteristics of wheat flour on the textural quality of white salted noodles

International Journal of Food Properties

Volumn 17, Issue 4, 2014, Pages 731-740

  Barak, Sheweta ^a   Mudgil, Deepak ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Gliadins; Glutenins; Noodles; Rheology; Textural properties; Wheat

Indexed keywords

GLIADINS; GLUTENINS; NOODLES; TEXTURAL PROPERTIES; WHEAT;

HARDNESS; REGRESSION ANALYSIS; RHEOLOGY; SODIUM DODECYL SULFATE;

PROTEINS;

EID: 84889604132     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.675611     Document Type: Article

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