Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties

In the present study coarse fraction (CF), medium fine fraction (MFF) and fine fraction (FF) were separated from flours milled from medium-hard and extraordinarily soft wheat varieties and were evaluated for various quality characteristics. Grain hardness of medium-hard and extraordinarily soft whea...

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Publicado en:J Food Sci Technol
Autores principales: Katyal, Mehak, Virdi, Amardeep Singh, Singh, Narpinder, Chopra, Nidhi, Kaur, Amritpal, Ahlawat, Arvind Kumar, Singh, Anju Mahendru
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer India 2018
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Original Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC6170337/
https://ncbi.nlm.nih.gov/pubmed/30333663
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3433-2
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