Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta
Author:
Affiliation:
1. Department of Plant Science; North Dakota State University; Fargo ND 58108-6050
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12173/fullpdf
Reference46 articles.
1. Endosperm mucilages of legumes;Anderson;Ind. Eng. Chem.,1949
2. Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti;Aravind;Food Chem.,2012
3. A simple and rapid preparation of alditol acetates for monosaccharide analysis;Blakeney;Carbohydr. Res.,1983
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