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INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI |
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| Authors: | M.L. SUDHA G. RAJESWARI G. VENKATESWARA RAO |
| Affiliation: | Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 020, CSIR, India |
| Abstract: | |
| Keywords: | Amylograph characteristics farinograph characteristics high‐protein instant vermicelli texture profile analysis |