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Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

✍ Scribed by Cubadda, Raimondo E.; Carcea, Marina; Marconi, Emanuele; Trivisonno, Maria C.

Book ID: 126662756
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2007
Tongue: English
Weight: 144 KB
Volume: 84
Category: Article
ISSN: 0009-0352
DOI: 10.1094/CCHEM-84-1-0048

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