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Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality
To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T(1) to T(8)) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2015
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648924/ https://ncbi.nlm.nih.gov/pubmed/26604375 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1890-4 |
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