In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour
Sajad Ahmad Sofi, Jagmohan Singh, Shabir Ahmad Mir, B.N. Dar
Topics & Concepts
Food scienceGluten freeChemistryGerminationStarchRheologyResistant starchLightnessAmyloseWheat flourGlutenProtein digestibilityBotanyBiologyMaterials scienceOpticsPhysicsComposite materialFood composition and propertiesProteins in Food SystemsPhytase and its Applications