Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making

LWT

Volumn 57, Issue 1, 2014, Pages 352-358

  Yadav, Baljeet S ^a   Yadav, Ritika B ^a   Kumari, Manisha ^b   Khatkar, Bhupender S ^c  

^a MAHARSHI DAYANAND UNIVERSITY   (India)

^b CHAUDHARY DEVI LAL UNIVERSITY   (India)

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

Author keywords

Cooking quality; Eating quality; Flour blends; Noodles; Pasting properties

Indexed keywords

COLOCASIA; COOKING QUALITY; EATING QUALITY; FLOUR BLENDS; NOODLE; PASTING PROPERTY; SWEET POTATO; SWEET WATERS; WATER CHESTNUT; WHEAT FLOURS;

FRUITS;

IPOMOEA BATATAS; TRAPA; TRITICUM AESTIVUM;

EID: 84894230924     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.042     Document Type: Article

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