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

Dexter, J.E.

Effect of starch on pasta dough rheology and spaghetti cooking quality [Cereals] - 1979 - Printed

ill. 36 ref Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352

English

ISSN: 0009-0352

Subjects--Topical Terms:
Food technology
Grains including cereals and legumes
Pasta
Starches

Dewey Class. No.: 80-544203

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Knowledge Center Catalog

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

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

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

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org