Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality-Reference-Cited by-同舟云学术

Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

Published:2007 Issue:10 Volume:87 Page:1874-1885
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sissons Mike J,Soh Hwee N,Turner Matthew A

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference45 articles.

1. Effect of biochemical constituents on macaroni quality. I.—Differences between hard red spring and durum wheats

2. Evaluation of durum wheat, semolina and pasta in Europe, in Durum Chemistry and Technology, ed. by and . American Association of Cereal Chemists, St Paul, MN, USA, pp. 217–228 (1988).

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