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Effect of starch on pasta dough rheology and spaghetti cooking quality [Cereals]

By: Contributor(s): Material type: ArticleLanguage: En Publication details: 1979ISSN:
  • 0009-0352
Subject(s): DDC classification:
  • 80-544203
 In: Cereal Chemistry v. 56, no. 3, p. 190-19580-544203
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Item type Current library Collection Call number Copy number Status Barcode
Article CIMMYT Knowledge Center: John Woolston Library AGRIS Collection 80-544203 (Browse shelf(Opens below)) 1 Available 80-544203
Total holds: 0

ill. 36 ref

Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352

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