Physio-Chemical and Sensory Characteristics of Pasta Fortified With Chickpea Flour and Defatted Soy Flour-Reference-Cited by-同舟云学术

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Physio-Chemical and Sensory Characteristics of Pasta Fortified With Chickpea Flour and Defatted Soy Flour

Published:2012 Issue:5 Volume:1 Page:34-39
ISSN:2319-2399
Container-title:IOSR Journal of Environmental Science, Toxicology and Food Technology
language:
Short-container-title:IOSRJESTFT

Author:

Bashir Khalid

Publisher

IOSR Journals

Subject

General Medicine

Cited by 15 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

1. Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality;Applied Sciences;2024-06-04

2. MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH;SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings;2023-10-01

3. Food Extrusion: A Highly Popular Technology to Process;Indian Journal of Food Engineering;2023-06-30

4. Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage;Starch - Stärke;2022-05-12

5. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta;International Journal of Food Sciences and Nutrition;2022-02-15

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