A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

Published 2013 View Full Article

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Title
A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient
Authors
Keywords
Low Glycemic Index, Pea flour, In vitro starch digestibility, Noodles, Cooking quality, Microstructure, Rheology, Sensory analysis
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 3, Pages 1404-1413
Publisher
Springer Nature
Online
2013-08-24
DOI
10.1007/s13197-013-1126-4
References
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