TY  - JA
AU  - Feillet,P.
TI  - The biochemical basis of pasta cooking quality. Its consequences for durum wheat breeders [protein, gliadin, glutenin, lipid, starch, enzyme, macromolecular         interaction]
SN  - 0240-8813
U1  - 85-116846 
PY  - 1984///
KW  - Carbohydrates
KW  - Cereal products
KW  - Cereals
KW  - AGROVOC
KW  - Chemicophysical properties
KW  - Chemistry
KW  - Crops
KW  - Economic plants
KW  - Food processing
KW  - Foods
KW  - Glumiflorae
KW  - Grain crops
KW  - Gramineae
KW  - Monocotyledons
KW  - Organic compounds
KW  - Pasta
KW  - Plant products
KW  - Plants
KW  - Polysaccharides
KW  - Processing
KW  - Products
KW  - Proteins
KW  - Wheat triticum spp
KW  - Triticum
KW  - Wheat
N1  - 76 ref., Summaries (En, Fr)
T2  - Sciences des Aliments
ER  -