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TEXTURAL CHARACTERISTICS OF PASTA MADE FROM RICE FLOUR SUPPLEMENTED WITH PROTEINS AND HYDROCOLLOIDS |
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| Authors: | CS RAINA S SINGH AS BAWA DC SAXENA |
| Affiliation: | Department of Food Technology Sant Longowal Institute of Engineering and Technology Longowal India; Defence Food Research Laboratory Mysore India |
| Abstract: | |
| Keywords: | Guar gum pregelatinization rice flour sensory analysis texture analysis vital gluten |