In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour
Rajan Sharma, B.N. Dar, Savita Sharma, Baljit Singh
Topics & Concepts
Food scienceChemistryPotato starchLegumeOrganolepticStarchProtein digestibilityFunctional foodComposition (language)Wheat flourResistant starchBiologyAgronomyPhilosophyLinguisticsFood composition and propertiesPhytase and its ApplicationsFood and Agricultural Sciences