Quality of Spaghetti Made from Full and Partial Waxy Durum Wheat-Reference-Cited by-同舟云学术

Quality of Spaghetti Made from Full and Partial Waxy Durum Wheat

Published:2005-01 Issue:1 Volume:82 Page:93-100
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Vignaux Nathalie¹,Doehlert Douglas C.²³,Elias Elias M.¹,McMullen Michael S.¹,Grant Linda A.²,Kianian Shahryar F.¹

Affiliation:

1. Department of Plant Sciences, North Dakota State University, Fargo, ND 58105.

2. USDA-ARS, Wheat Quality Lab, Harris Hall, North Dakota State University, Fargo, ND, 58105. Mention of firm names or trade product does not imply that they are endorsed or recommended by the U.S. Department of Agriculture over other firms or similar products not mentioned.

3. Corresponding author. Phone: 701-231-8069. E-mail: Douglas.Doehlert@ndsu.nodak.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference47 articles.

1. Staling of Bread as Affected by Waxy Wheat Flour Blends

2. On the multiple melting transitions of starch/monoglyceride systems

3. INTERACTION ENTRE L’AMIDON ET UNE FRACTION PROTEIQUE EXTRAITE DES SEMOULES DE T. DURUM

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