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Amino acid composition of spaghetti:

Dexter, J.E.

Amino acid composition of spaghetti: effect of drying conditions on total and available lysine [Semolina, color, cooking quality, protein solubility] - 1984 - Printed

Includes references

English

ISSN: 0022-1147

Subjects--Topical Terms:
Flours and semolinas
Food composition
Food processing
Pasta
Proteins, amides and amino acids

Dewey Class. No.: 85-009158

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Knowledge Center Catalog

Amino acid composition of spaghetti:

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

Amino acid composition of spaghetti:

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