Author:
Mridula D.,Gupta R. K.,Khaira Harjot,Bhadwal Sheetal
Publisher
Springer Science and Business Media LLC
Subject
General Agricultural and Biological Sciences,General Environmental Science
Reference35 articles.
1. Monge L, Cortassa G, Fiocchi F, Mussino G, Carta Q (1990) Glyco-insulinaemic response, digestion and intestinal absorption of the starch contained in two types of spaghetti. Diabetes Nutr Metab 3:239–246
2. Abdel-Aal ESM, Hucl P (2002) Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. J Food Comp Anal 15:737–747
3. Kies C, Fox HM (1970) Determination of the first-limiting amino acid of wheat and triticale grain for humans. Cereal Chem 47:615–622
4. Del Nobile MA, Baiano A, Conte A, Mocci G (2005) Influence of protein content on spaghetti cooking quality. J Cereal Sci 41:347–356
5. Khan MN, Rhee KC, Rooney LW, Cater CM (1975) Bread making properties of aqueous processed peanut protein concentrates. J Food Sci 40:580–583
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献