TY  - JA
AU  - Dexter,J.E.
AU  - Matsuo,R.R.
AU  - Tkachuk,R.
TI  - Amino acid composition of spaghetti:  effect of drying conditions on total and available lysine [Semolina, color, cooking quality, protein solubility]
SN  - 0022-1147
U1  - 85-009158 
PY  - 1984///
KW  - Flours and semolinas
KW  - Food composition
KW  - Food processing
KW  - Pasta
KW  - Proteins, amides and amino acids
N1  - Includes references
T2  - Journal of Food Science (USA). (Jan-Feb 1984). v. 49(1) p. 225-228
ER  -