Furosine and flavour compounds in durum wheat pasta produced under different manufacturing conditions: Multivariate chemometric characterization-Reference-Cited by-同舟云学术

Furosine and flavour compounds in durum wheat pasta produced under different manufacturing conditions: Multivariate chemometric characterization

Published:2014-04 Issue:1 Volume:56 Page:15-20
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Giannetti V.,Boccacci Mariani M.,Mannino P.,Testani E.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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3. Effect of high-temperature drying of pasta on quality parameters and on solubility, gel electrophoresis, and reversed-phase high-performance liquid chromatography of protein components;Aktan;Cereal Chemistry,1992

4. Effects of drying processing on the Maillard reaction in pasta;Anese;Food Research International,1999

5. Official methods of analysis;AOAC,1990

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