Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta-Reference-Cited by-同舟云学术

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Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

Published:2007-01 Issue:1 Volume:84 Page:48-55
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Cubadda Raimondo E.¹,Carcea Marina²³,Marconi Emanuele⁴,Trivisonno Maria C.¹

Affiliation:

1. Molise Innovazione Scientific and Technological Park, Via De Sanctis, 86100 Campobasso, Italy.

2. Corresponding author. Phone: +39 06 51494436. Fax: +39 06 51494550. E-mail: carcea@inran.it

3. National Institute for Research on Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.

4. DISTAAM, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference33 articles.

1. Structural changes of starch during cooking of durum wheat pasta

2. Effects of high-temperature drying on technological properties of pasta

3. Influence of Raw Materials and Processing Conditions on Spaghetti Hydration Kinetic During Cooking and Overcooking

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