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Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

✍ Scribed by De Pilli, Teresa; Derossi, Antonio; Severini, Carla

No coin nor oath required. For personal study only.

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EFFECTS OF GLUTEN POWDER ON THE QUALITY

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Optimization of the extrusion conditions

✍ Nasehi, B.; Mortazavi, S. A.; Razavi, S. M. A.; Mahallati, M. Nasiri; Karim, R. 📂 Article 📅 2009 🏛 Informa plc 🌐 English ⚖ 261 KB

EFFECT OF REPLACEMENT OF SUGAR WITH SUCR

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