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Authors
Affiliations
1 Tamil Nadu Agricultural University, Coimbatore-641 043, IN
2 McGill University, CA
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 11 (2005), Pagination: 503-508
Abstract
The challenges directed towards the food industry will be to fulfil the needs of the changing world markets and to meet new consumer product needs. Nowadays many pasta products flood the market. All the pasta and Asian noodles are generally wheat based products. The functional properties of wheat protein fractions are well defined for bread making and pasta cooking quality.