TY  - JA
AU  - Dexter,J.E.
AU  - Matsuo,R.R.
TI  - Effect of starch on pasta dough rheology and spaghetti cooking quality [Cereals]
SN  - 0009-0352
U1  - 80-544203 
PY  - 1979///
KW  - Food technology
KW  - Grains including cereals and legumes
KW  - Pasta
KW  - Starches
N1  - ill. 36 ref; Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352
T2  - Cereal Chemistry
ER  -