TY  - JA
AU  - Dexter,J.E.
AU  - Matsuo,R.R.
TI  - Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality
SN  - 1520-5118
U1  - 82-720407 
PY  - 1980///
KW  - Food technology
KW  - Pasta
KW  - Proteins, amides and amino acids
KW  - Proximate composition
KW  - Wheat triticum spp
N1  - ill. 30 ref; Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0021-8561
T2  - Journal of Agricultural and Food Chemistry
ER  -