Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta

LWT

Volumn 63, Issue 1, 2015, Pages 184-190

  Mirhosseini, Hamed ^a   Abdul Rashid, Nur Farhana ^a   Tabatabaee Amid, Bahareh ^a   Cheong, Kok Whye ^a,b   Kazemi, Milad ^a   Zulkurnain, Musfirah ^c  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b INTERNATIONAL MEDICAL UNIVERSITY   (Malaysia)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Durian seed flour; Gluten free pasta; Pumpkin flour; Sensory attributes; Texture properties

Indexed keywords

ADHESIVES; HARDNESS;

DURIAN SEEDS; GLUTEN-FREE; PUMPKIN FLOUR; SENSORY ATTRIBUTES; TEXTURE PROPERTIES;

TEXTURES;

DURIO ZIBETHINUS; ZEA MAYS;

EID: 84928701030     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.078     Document Type: Article

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