Effect of Formulation and Dough Hydration Level on Extrusion, Physical and Cooked Qualities of Nontraditional Spaghetti

Author:

de la Peña Elena1,Manthey Frank A.1

Affiliation:

1. Department of Plant Sciences; North Dakota State University; PO Box 6050 Department number 7670 Fargo ND 58108-6050

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference31 articles.

1. Flaxseed and human health: Reviewing benefits and adverse effects;Cardoso-Carraro;Food Rev. Int.,2012

2. Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition;Carter;Cereal Foods World,1993

3. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality;Chillo;J. Cereal Sci.,2008

4. Enzymic susceptibility of starch from pasta;Colonna;J. Cereal Sci.,1990

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