Effect of semolina replacement with a raw: Popped amaranth flour blend on cooking quality and texture of pasta

LWT

Volumn 57, Issue 1, 2014, Pages 217-222

  Islas Rubio, Alma Rosa ^a   Calderón de la Barca, Ana María ^a   Cabrera Chávez, Francisco ^b   Cota Gastélum, Alma Guadalupe ^c   Beta, Trust ^d  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^c UNIVERSIDAD DE SONORA   (Mexico)

^d UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Amaranth; Cooking quality; Pasta; Semolina; Texture

Indexed keywords

FOOD TECHNOLOGY;

AMARANTH; AMARANTH FLOUR; COOKING QUALITY; FLOUR BLENDS; PASTA; PASTA MAKING; QUALITY AND TEXTURES; SEMOLINA; SOLID LOSS; WEIGHT GAIN;

NUTRITION;

AMARANTHUS CAUDATUS; SEMOLINA; TRITICUM AESTIVUM;

EID: 84894269249     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.014     Document Type: Article

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