Role of Ingredients in Pasta Product Quality: A Review on Recent Developments
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408390903001693
Reference85 articles.
1. Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents
2. Improvement of cooking quality of maize pasta products by heat treatment
3. Effects of sucrose fatty acid ester and blends on alveograph characteristics of wheat flour doughs
4. Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta
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