Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing

LWT

Volumn 80, Issue , 2017, Pages 121-130

  Rathod, Rahul P ^a   Annapure, Uday S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Antinutritional factor; Cooking loss; Extrusion; Noodles; Starch digestibility

Indexed keywords

EXTRUSION; MOISTURE; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SCREWS; STARCH;

ANTI-NUTRITIONAL FACTORS; COOKING LOSS; EXTRUSION PROCESSING; NOODLES; NUTRITIONAL QUALITIES; PROCESSING VARIABLES; RESPONSE SURFACE METHODOLOGY; STARCH DIGESTIBILITIES;

COOKING;

EID: 85012964846     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.02.001     Document Type: Article

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