Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 104-110

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, B S ^b  

^a Mansinhbhai Institute of Dairy and Food Technology   (India)

^b GJUSandT ^*  (India)

Author keywords

Noodles; Soluble fiber; Textural properties; Wheat flour

Indexed keywords

EID: 84959338074     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.02.015     Document Type: Article

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