Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality
Dexter, J.E.
Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality - 1980 - Printed
ill. 30 ref Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0021-8561
English
1520-5118 (Revista en electrónico) 0021-8561
Food technology
Pasta
Proteins, amides and amino acids
Proximate composition
Wheat triticum spp.
82-720407
Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality - 1980 - Printed
ill. 30 ref Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0021-8561
English
1520-5118 (Revista en electrónico) 0021-8561
Food technology
Pasta
Proteins, amides and amino acids
Proximate composition
Wheat triticum spp.
82-720407