A study on starch profile of rajma bean ( Phaseolus vulgaris ) incorporated noodle dough and its functional characteristics

Author:

Bharath Kumar S.,Prabhasankar P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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2. Association of Official Analytical Chemists (AOAC) (1995). Official methods of analysis (16th ed.). Washington, DC, USA.

3. Association of Official Analytical Chemists (AOAC) (2007). Official methods of analysis (18th ed.). Washington, DC, USA.

4. Fortification of spaghetti with edible legumes II rheological processing and quality evaluation studies;Bahnassey;Cereal Chemistry,1986

5. Protein quality of green-mature, dry mature and sprouted soybeans;Bates;Journal of Food Science,1977

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