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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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Vydáno v:J Food Sci Technol
Hlavní autoři: Kaur, Amritpal, Shevkani, Khetan, Katyal, Mehak, Singh, Narpinder, Ahlawat, Arvind Kumar, Singh, Anju Mahendru
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2016
Témata:
On-line přístup: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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