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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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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Kaur, Amritpal, Shevkani, Khetan, Katyal, Mehak, Singh, Narpinder, Ahlawat, Arvind Kumar, Singh, Anju Mahendru
Format: Artigo
Language:Inglês
Published: Springer India 2016
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Online Access: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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