Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta-Reference-Cited by-同舟云学术

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Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta

Published:2022-10 Issue: Volume:168 Page:113886
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Malhotra Nancy,Sharma Savita,Sahni Prashant,Singh Baljit,Sharma Sat Pal^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Peeling, drying temperatures, & sulphite-treatment affect physicochemical properties & nutritional quality of sweet potato flour;Ahmed;Food Chemistry,2010

2. Quality characterization of pasta enriched with mustard protein isolate;Alireza Sadeghi;Journal of Food Science,2008

3. Approved methods of the AACC,2000

4. Physico-chemical properties of flours & starches from selected commercial tubers available in Australia;Aprianita,2009

5. Official methods of analysis;Association of Official Analytical Chemists,2006

Cited by 3 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. Effect of sweet potato flour on pasting, aggregation properties and dough quality of wheat flour;LWT;2023-10

2. A non-destructive determination of protein content in potato flour noodles using near-infrared hyperspectral imaging technology;Infrared Physics & Technology;2023-05

3. Enhancement of Digestion Resistance and Glycemic Control of Corn Starch through Conjugation with Gallic Acid and Quercetin Using the Free Radical Grafting Method;Processes;2022-12-06

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