Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta

LWT

Volumn 63, Issue 1, 2015, Pages 470-474

  Gull, Amir ^a   Prasad, Kamlesh ^a   Kumar, Pradyuman ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Carrot pomace; Cooking quality; Finger millet; Pasta; Pearl millet

Indexed keywords

COLOR; TEXTURES;

CARROT POMACE; COOKING QUALITY; FINGER MILLETS; PASTA; PEARL MILLET;

QUALITY CONTROL;

DAUCUS CAROTA; ELEUSINE CORACANA; PENNISETUM GLAUCUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84928703045     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.008     Document Type: Article

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