Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

Author:

Aravind Nisha,Sissons Mike,Egan Narelle,Fellows Christopher

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

1. Approved methods of the american association of cereal chemists, methods 26–41;AACC,2010

2. AOAC American Association of Analytical Chemists International (2001). Dietary fiber containing supplemented resistant maltodextrin. Official method 2001.03.

3. Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?;Aravind;Food Chemistry,2011

4. Extraction and characterization of antioxidant from cocoa by-products;Azizah;Food Chemistry,1999

5. Chemistry and organisation of aleurone cell wall components from wheat and barley;Bacic;Australian Journal of Plant Physiology,1981

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