Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality-Reference-Cited by-同舟云学术

Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality

Published:2009-01 Issue:1 Volume:49 Page:128-133
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wood Jennifer Ann

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference36 articles.

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5. Fortification of spaghetti with edible legumes. 1. Physicochemical, antinutritional, amino acid, and mineral composition;Bahnassey;Cereal Chem,1986

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