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QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES
2013
Journal of Food and Dairy Sciences
Physicochemical, cooking quality and sensory characteristics of noodles fortified by chickpea or lupine protein concentrates (CPC or LPC, respectively) as a non-traditional protein sources were evaluated. The obtained data was analyzed by cubic polynomial regression trend. The optimum independent variables were determined by assumed the mathematical predictive models. Optimum cooking time was decreased significantly (p<0.05) with increasing the replacement levels. Cooking yield and swelling
doi:10.21608/jfds.2013.72096
fatcat:hojh2qnpkndgdjvsameputi4zu