Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities-Reference-Cited by-同舟云学术

Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities

Published:2017-09 Issue:5 Volume:94 Page:857-865
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Deng Lingzhu¹,Elias Elias M.²,Manthey Frank A.¹

Affiliation:

1. Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND, 58108-6050, U.S.A.

2. Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND, 58108-6050, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

2. Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity

3. Yellow Pigment Determination for Single Kernels of Durum Wheat (Triticum durumDesf.)

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

5. Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles

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