Effect of cooking time on the quality, minerals and vitamins of spaghetti produced from two Italian durum wheat varieties

✍ Scribed by A.-H.Y. ABDEL-RAHMAN

• Book ID: 108805224
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 248 KB
• Volume: 17
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1982.tb00190.x