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International Journal of Food Science
Volume 2013 (2013), Article ID 538070, 11 pages
http://dx.doi.org/10.1155/2013/538070
Research Article

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

1Department of Biotechnology, Vellore Institute of Technology, Vellore, India
2Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India

Received 13 March 2013; Revised 12 July 2013; Accepted 15 July 2013

Academic Editor: Kiyoshi Ebihara

Copyright © 2013 B. Dhiraj and P. Prabhasankar. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

B. Dhiraj and P. Prabhasankar, “Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics,” International Journal of Food Science, vol. 2013, Article ID 538070, 11 pages, 2013. doi:10.1155/2013/538070