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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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Dettagli Bibliografici
Pubblicato in:J Food Sci Technol
Autori principali: Kaur, Amritpal, Shevkani, Khetan, Katyal, Mehak, Singh, Narpinder, Ahlawat, Arvind Kumar, Singh, Anju Mahendru
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer India 2016
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Accesso online: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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