A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

✍ Scribed by Wesam A. AbuHammad; Elias M. Elias; Frank A. Manthey; Mohammed S. Alamri; Mohamed Mergoum

• Book ID: 117947259
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 671 KB
• Volume: 47
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2012.03135.x