Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2014.1000838
Reference28 articles.
1. AACC Approved Methods of the American Association of Cereal Chemistry. 2007. Methods 44-19, 08-03, 46-13, 66-50. Saint Paul, MN
2. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
3. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti
4. Physicochemical characterization of starch based films
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