Effect of green gram semolina (Phaseolus Aureus) on the rheology, nutrition, microstructure and quality characteristics of high-protein pasta

Journal of Food Processing and Preservation

Volumn 38, Issue 4, 2014, Pages 1965-1972

  Jyotsna, Rajiv ^a,b   Milind, ^a,b   Sakhare, Suresh D ^a,b   Inamdar, Aashitosh A ^a,b   Rao, G Venkateswara ^a,b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATION; FOOD PROCESSING;

COOKING LOSS; DIETARY FIBERS; GREEN GRAM; IN-VITRO; OVERALL QUALITY; PHASEOLUS AUREUS; PROTEIN CONTENTS; QUALITY CHARACTERISTIC;

PROTEINS;

SEMOLINA; VIGNA RADIATA VAR. RADIATA;

EID: 84904790087     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12172     Document Type: Article

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