The effect of durum wheat genotypes on cooking quality of pasta
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03899-4.pdf
Reference31 articles.
1. Brandolini A, Lucisano M, Mariotti M, Hidalgo A (2018) A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta. J Cereal Sci. https://doi.org/10.1016/j.jcs.2018.05.010
2. TRADE MAP (2021) Trade statistics for uncooked pasta, not stuffed or otherwise prepared, not containing egg. https://www.trademap.org. Accessed 20 May 2021
3. Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Nobile MAD (2014) Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. J Sci Food Agric. https://doi.org/10.1002/jsfa.6537
4. Fu BX, Wang K, Dupuis B, Taylor D, Nam S (2018) Kernel vitreousness and protein content: relationship, interaction and synergistic effects on durum wheat quality. J Cereal Sci. https://doi.org/10.1016/j.jcs.2017.09.003
5. Hidalgo A, Brandolini A, Pompei C, Piscozzi R (2006) Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.). J Cereal Sci. https://doi.org/10.1016/j.jcs.2006.06.002
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