Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2600-2607

  Kundu, Himani ^a   Grewal, Raj Bala ^b   Goyal, Ankit ^a   Upadhyay, Neelam ^a   Prakash, Saurabh ^c  

^a CCS Haryana Agricultural University ^*  (India)

^b CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

^c NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Farinographic characteristics; Guar gum; Pumpkin powder; carotene

Indexed keywords

DEVELOPMENT TIME; DIETARY FIBRE; FARINOGRAPHIC CHARACTERISTICS; GUAR GUMS; PROXIMATE COMPOSITIONS; RHEOLOGICAL PROPERTY; TOLERANCE INDICES; VALUE ADDITION;

FOOD TECHNOLOGY;

CUCURBITA; CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 84919884598     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0777-x     Document Type: Article

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