Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents

Author:

Aalami Mehran,Leelavathi K.,Rao U.J.S. Prasada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. American Association of Cereal Chemists (2000). Approved methods of the AACC, 10th Edition. AACC method 44-15A, one stage Moisture-Air-Oven method; AACC method 08-01, Ash – Basic method; AACC method 46-13, Micro-Kjeldahl method; AACC method 14-50, Determination of pigments. AACC, St. Paul, MN, USA.

2. Sensory evaluations and changes in peroxidase activity during storage of frozen green beans;Aparicio-Cuesta;Journal of Food Science,1992

3. Effect of the specific inhibition of wheat flour lipoxidase on the physical properties of dough;Auerman;Prikl Biokhim Mikrobiol,1971

4. Durum wheat lipoxygenase activity and other parameters that affect pasta color;Borrelli;Cereal Chemistry,1999

5. Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning;Coseteng;Journal of Food Science,1987

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