Nutritional, functional, phytochemical and structural characterization of gluten-free flours
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9506-5
Abstract: Different gluten-free flours from various sources may vary in composition and properties, thereby affecting applications in food systems. Various gluten-free flours viz. sorghum, rice, moong, water chestnut flour (WCF) and unripe banana flour (UBF) were… read more here.
Keywords: gluten free; free flours; analysis; functional phytochemical ... See more keywords
Wheatgrass powder enriched functional pasta: Techno-functional, phytochemical, textural, sensory and structural characterization.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of texture studies"
DOI: 10.1111/jtxs.12680
Abstract: Influence of semolina replacement with wheatgrass powder (WGP) (3-15%) was evaluated with reference to nutritional, techno-functional, phytochemical, textural and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p read more here.
Keywords: phytochemical textural; pasta; functional pasta; techno functional ... See more keywords