Evaluation of structural, chemical and digestibility properties of multigrain pasta

ABSTRACT: Millet flours due to their high dietary fibre and therapeutic health benefits offer immense potential to enhance the nutritional quality of conventional durum wheat pasta. In the present study, physiochemical and functional properties of durum wheat semolina (DWS), sorghum flour (SF), fing...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:J Food Sci Technol
Main Authors: Kamble, Dinkar B., Singh, Rakhi, Rani, Savita, Upadhyay, Ashutosh, Kaur, Barjinder Pal, Kumar, Nitin, Thangalakshmi, S.
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2020
Teme:
Original Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7884569/
https://ncbi.nlm.nih.gov/pubmed/33678885
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04616-x
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