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Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta

  • Published:2015-09 Issue:1 Volume:63 Page:470-474
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Gull Amir,Prasad Kamlesh,Kumar PradyumanORCID

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Approved methods of the AACC;AACC,2000

2. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products;Anderson;Cereal Chemistry,1982

3. Optimization of ingredient levels for the development of peanut based fiber rich pasta;Badwaik;Journal of Food Science and Technology,2014

4. Optimization of weaning mix based on malted and extruded pearl millet and barley;Balasubramanian;Journal of Food Science and Technology,2014

5. Development and shelf-life evaluation of pearl millet based upma dry mix;Balasubramanian;Journal of Food Science and Technology,2014

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