Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior Efectos de la adición de una harina derivada de granos tostados de trigo duro en las propiedades de masa y comportamiento para el cocido de espaguetis
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2010.512395
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1. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.)
2. The sulphydryl plus disulphide content in the proteins of durum wheat and its relationship with the cooking quality of pasta
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