The Influence of Heat Damage on Durum Wheat Spaghetti Quality-Reference-Cited by-同舟云学术

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The Influence of Heat Damage on Durum Wheat Spaghetti Quality

Published:1989-06 Issue:3 Volume:22 Page:227-237
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Dexter J.E.,Matsuo R.R.,Daniel R.W.

Publisher

Elsevier BV

Subject

General Computer Science

Reference58 articles.

1. AACC 1983. Approved Methods. American Association of Cereal Chemists, St. Paul, MN.

2. Durum wheat functional protein subunits revealed through heat treatments;Autran,1984

3. Statistical evaluation of different technological and biochemical tests for quality assessment in durum wheats;Autran;Cereal Chem.,1986

4. A study of the relation between the temperature, moisture content, and loaf volume by the bromate formula in the heat treatment of wheat and flour;Becker;Cereal Chem.,1956

5. Laboratory purifier for durum semolina;Black;Cereal Sci. Today,1966

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Durum Wheat: Uses, Quality Characteristics, and Applied Tests;Wheat [Working Title];2023-03-22

2. Effects of sprout damage on durum wheat milling and pasta processing quality;Canadian Journal of Plant Science;2014-03

3. Grading Factors Impacting Durum Wheat Processing Quality;Durum Wheat;2012

4. MINI REVIEW Pasta brownness: An Assessment;Journal of Cereal Science;2000-11

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