Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn ( Triticum monococcum ) flours-Reference-Cited by-同舟云学术

Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn ( Triticum monococcum ) flours

Published:2017-01 Issue: Volume:73 Page:76-83
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

la Gatta B.,Rutigliano M.,Rusco G.,Petrella G.,Di Luccia A.^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

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4. The impact of the protein network on the pasting and cooking properties of dry pasta products;Bruneel;Food Chem.,2010

5. Direct colorimetric assay of free thiol groups and disulphide bonds in suspensions of solubilized and particulate cereal proteins;Chan;Cereal Chem.,1993

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