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Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta
Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed margi...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2013
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4375193/ https://ncbi.nlm.nih.gov/pubmed/25829634 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1193-6 |
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