Shelf stability of low glycemic index noodles: its physico-chemical evaluation.

Bharath Kumar, S; Prabhasankar, P

Bharath Kumar, S; Prabhasankar, P.

Afiliação

Bharath Kumar S; Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
Prabhasankar P; Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.

J Food Sci Technol ; 55(12): 4811-4822, 2018 Dec.

Article em En | MEDLINE | ID: mdl-30482976

Palavras-chave

Low glycemic index; Modified ingredients; Noodles; Shelf-life

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2018 Tipo de documento: Article