Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

Journal article

Peer reviewed

Imran Khan, Adel M. Yousif, Stuart K. Johnson and Shirani Gamlath

Journal of food science, Vol.79(8), pp.S1560-S1567

08/2014

PMID: 25047068

Abstract

consumer acceptability

cooking quality

in vitro starch digestibility

pasta

sorghum

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Title: Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta
Creators - without role: Imran Khan - The University of Agriculture, Peshawar
Adel M. Yousif - Deakin University
Stuart K. Johnson - Curtin University
Shirani Gamlath - Deakin University
Publication Details: Journal of food science, Vol.79(8), pp.S1560-S1567
Publisher: Blackwell Publishing Ltd
Number of pages: 8
Identifiers: 9948174808331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article