Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Starch and flour properties of different Indian durum wheat varieties were evaluated and related to noodle-making properties. Flours were evaluated for pasting properties, protein characteristics (extractable as well as unextractable monomeric and polymeric proteins) and dough rheology (farinographi...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Kaur, Amritpal, Shevkani, Khetan, Katyal, Mehak, Singh, Narpinder, Ahlawat, Arvind Kumar, Singh, Anju Mahendru
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2016
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Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4926931/
https://ncbi.nlm.nih.gov/pubmed/27413243
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2202-3
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