Storage Stability of Value added Vermicelli

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Authors

  • M. Vidhya
     PSG College of Arts and Science, Coimbatore - 641014 ,IN
  • A. C. Aruna Narayanan
     PSG College of Arts and Science, Coimbatore - 641014 ,IN

Abstract

A pasta also known as extruded product is defined unieavened dough formed from a iiquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and forced through small cylinders/pipes and into tubes, ribbons and other shapes. The different varieties are solid rods (spaghetti and vermicelli), tubular (macroni, zitonl, fovantini and maccaroncelll), sheets (lasangna ) and granules/shreds (farfals).

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Published

2008-07-01

How to Cite

Vidhya, M., & Aruna Narayanan, A. C. (2008). Storage Stability of Value added Vermicelli. The Indian Journal of Nutrition and Dietetics, 45(7), 298–306. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/4975

Issue

Volume 45, Issue 7, July 2008

Section

Original Articles

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