Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions
Author:
Affiliation:
1. Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Italia
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408390802437154
Reference43 articles.
1. Influence of Maillard Reaction on Protein Modification and Colour Development in Pasta. Comparison of Different Drying Conditions
2. The sulphydryl plus disulphide content in the proteins of durum wheat and its relationship with the cooking quality of pasta
3. The effect of extra-strong gluten on quality parameters in durum wheat
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