Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

Author:

Bock Jayne E.1,West Ryan1,Iametti Stefania2,Bonomi Francesco2,Marengo Mauro2,Seetharaman Koushik3

Affiliation:

1. Department of Food Science, University of Guelph, Ontario, Canada.

2. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy.

3. Deceased; formerly Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

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