Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta-Reference-Cited by-同舟云学术

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Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta

Published:2011-09-03 Issue:5 Volume:5 Page:1743-1755
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Fuad Tina,Prabhasankar Pichan

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-011-0679-3.pdf

Reference39 articles.

1. AACC (American Association of Cereal Chemists). (2000). Approved methods of the AACC (10th ed). St. Paul, MN, US: AACC.

2. Aalami, M., Prasada Rao, U. J. S., & Leelavathi, K. (2007). Physicochemical and biochemical characteristics of Indian durum wheat varieties: relationship to semolina milling and spaghetti making quality. Food Chemistry, 102, 993–1005.

3. Alary, R., & Kobrehel, K. (1987). The sulphydryl plus disulphide content in the proteins of durum wheat and its relationship with the cooking quality of pasta. Journal of the Science of Food and Agriculture, 39, 123–136.

4. Ashwini, A., Jyotsna, R., & Indrani, D. (2009). Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23, 700–707.

5. Batey, I. L., & Curtin, B. M. (2000). The effects on the pasting viscosity of starch and flour of different operating conditions for the Rapid Visco Analyzer. Cereal Chemistry, 77, 754–760.

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