Tanveer Sultan1, Anwaar Ahmed1, Aqsa Qayyum2*, Amer Mumtaz2 and Naeem Khalid

...ed for nutraceutical and gluten-free food is increasing day by day and buckwheat food products can serve to be a good source to address this demand. In the present study, we investigated the supplementation of buckwheat @ 0%, 10%, 20%, 30%, 40% and 50% in durum wheat to make egg-free pasta of good quality. Rheological studies (dough development time, dough stability, water absorption and mixing tolerance index) were significantly affected (p≤0.05) by the su...

Pakistan Journal of Agricultural Research


Vol. 33, Iss. 3, Pages 422-691


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