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Effect of soy, maize and extruded maize flour addition on physical and sensory characteristics of pasta

Ugarcic-hardi, Z.

Effect of soy, maize and extruded maize flour addition on physical and sensory characteristics of pasta - 2003 - Printed

English

Subjects--Topical Terms:
Chemistry
Flours
Foods
Maize
Physiography
Protein content
Temperature
Wheat

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Knowledge Center Catalog

Effect of soy, maize and extruded maize flour addition on physical and sensory characteristics of pasta

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 soy, maize and extruded maize flour addition on physical and sensory characteristics of pasta

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