Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

Journal of Food Measurement and Characterization

Volumn 9, Issue 1, 2015, Pages 76-85

  Vijaykrishnaraj, M ^a   Bharath Kumar, S ^a   Prabhasankar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Chickpea flour; Dot blot; Gluten free; Green mussel; Pasta

Indexed keywords

ANTIBODIES; ANTIOXIDANTS; ASCORBIC ACID; GELATION; IONIC STRENGTH; MICROSTRUCTURE; MOLLUSCS;

ANTI-OXIDANT ACTIVITIES; CHICKPEA FLOUR; DOT BLOTS; GLUTEN-FREE; GREEN MUSSELS; PASTA;

QUALITY CONTROL;

EID: 84925484652     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-014-9212-5     Document Type: Article

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