Effects of Modified Processing Conditions on Oxidative Properties of Semolina Dough and Pasta

✍ Scribed by Borrelli, G. M.; De Leonardis, A. M.; Fares, C.; Platani, C.; Di Fonzo, N.

• Book ID: 118747580
• Publisher: AACC International (American Association of Cereal Chemists)
• Year: 2003
• Tongue: English
• Weight: 127 KB
• Volume: 80
• Category: Article
• ISSN: 0009-0352
• DOI: 10.1094/CCHEM.2003.80.2.225