Optimization of barley flour and inulin addition for pasta formulation using mixture design approach-Reference-Cited by-同舟云学术

Optimization of barley flour and inulin addition for pasta formulation using mixture design approach

Published:2021-12-23 Issue:1 Volume:87 Page:68-79
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zarroug Youkabed¹^ORCID,Djebali Kais²,Sfayhi Dorra¹,Khemakhem Maissa³^ORCID,Boulares Mouna⁴^ORCID,El Felah Mouldi¹,Mnasser Hassouna³,Kharrat Mohamed¹

Affiliation:

1. Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT) University of Carthage Ariana Tunisia

2. Valorization of Useful Material Laboratory (LVMU), National Research Center in Material Sciences (CNRSM) of Borj‐Cedria Hammam‐Lif Tunisia

3. Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Higher School of Food Industries, (ESIAT) University of Carthage Tunis Tunisia

4. Research Unity Bio‐Preservation and Valorization of Agricultural Products UR13‐AGR 02 Higher School of Food Industries (ESIAT) Tunis Tunisia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16009

Reference50 articles.

1. Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality

2. Influence of extrusion conditions on extrusion speed, temperature and pressure in the extruder and on pasta quality;Abecassis J.;Cereal chemistry,1994

3. Effect of barley flour addition on the physico-chemical properties of dough and structure of bread

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