Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

Journal of the Science of Food and Agriculture

Volumn 95, Issue 1, 2015, Pages 2-11

  Rakhesh, Nisha ^a,b,c   Fellows, Christopher M ^a   Sissons, Mike ^b  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c WESTERN SYDNEY UNIVERSITY   (Australia)

Author keywords

Durum wheat; Fibre; Functional food; Pasta

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; TRITICUM TURGIDUM SUBSP. DURUM;

BETA GLUCAN; CARBOXYMETHYLCELLULOSE; GALACTAN; GUAR GUM; MANNAN; PLANT GUM; STARCH; VEGETABLE PROTEIN;

CHEMISTRY; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; DIGESTION; FOOD HANDLING; HUMAN; PHYSICAL CHEMISTRY; SENSATION; SOLUBILITY; TIME; WHEAT;

BETA-GLUCANS; CARBOXYMETHYLCELLULOSE SODIUM; COOKING; DIETARY FIBER; DIGESTION; FOOD TECHNOLOGY; FOOD, FORTIFIED; GALACTANS; HUMANS; MANNANS; PHYSICOCHEMICAL PHENOMENA; PLANT GUMS; PLANT PROTEINS; SENSATION; SOLUBILITY; STARCH; TIME FACTORS; TRITICUM;

EID: 84922780002     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6723     Document Type: Review

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