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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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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | 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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