80 research outputs found
Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
No full textModelling the effect of peanut and cowpea flour supplementation on quality of Chinese-type noodles
No full textComparison of the Brabender Viskograph and the Rapid Visco Analyser. 1. Statistical Evaluation of the Pasting Profile
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Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours
No full textInfluence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics
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The Relationship Between Wheat Flour and Starch Pasting Properties and Starch Hydrolysis: Effect of Non-starch Polysaccharides in a Starch Gel System
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