Environment during grain filling affects pasta color
Author:
Affiliation:
1. Cereal Science Graduate Program Department of Plant Sciences North Dakota State University Fargo ND USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10319
Reference57 articles.
1. Improved Magnus Form Approximation of Saturation Vapor Pressure
2. Discoloration of dough oriental noodles;Baik B. K.;Cereal Chemistry,1994
3. Effects of Modified Processing Conditions on Oxidative Properties of Semolina Dough and Pasta
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