Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

Non-wheat pasta was prepared with pearl millet supplemented with 10–30 % barley flour, 5–15 % whey protein concentrate, 2.5–4 % carboxy methyl cellulose and 27–33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour an...

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Bibliografiske detaljer
Main Authors: Yadav, Deep N., Balasubramanian, S., Kaur, Jaspreet, Anand, Tanupriya, Singh, Ashish K.
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2012
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4190259/
https://ncbi.nlm.nih.gov/pubmed/25328200
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0772-2
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