Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients-Reference-Cited by-同舟云学术

Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients

Published:2018-04-03 Issue:9-10 Volume:70 Page:1700269
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Ray Amrita¹,Prakash Pavan K.²,A Jyothi Lakshmi²,Dasappa Indrani¹

Affiliation:

1. Flour Milling, Baking and Confectionery TechnologyCSIR‐Central Food Technological Research InstituteMysore570 020KarnatakaIndia

2. Protein Chemistry and Technology Council of Scientific and Industrial Research (CSIR)Central Food Technological Research InstituteMysore570 020KarnatakaIndia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201700269

Reference36 articles.

1. Rheological and baking properties of cowpea and wheat flour blends

2. Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour

3. The classification and measurement of dietary carbohydrates

4. Microstructure and rheological properties of psyllium polysaccharide gel

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