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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Kaur, Amritpal, Shevkani, Khetan, Katyal, Mehak, Singh, Narpinder, Ahlawat, Arvind Kumar, Singh, Anju Mahendru
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2016
Gaiak:
Original Article
Sarrera elektronikoa: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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