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Microwave conditioning of durum wheat. 2. Optimization of semolina yield and spaghetti quality

✍ Scribed by Baker, Charles W.; Doty, Neil C.

Book ID
126871468
Publisher
American Chemical Society
Year
1977
Tongue
English
Weight
525 KB
Volume
25
Category
Article
ISSN
0021-8561

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## Abstract Quality attributes of waxy durum wheat (__Triticum turgidum__ L), milled semolina and cooked spaghetti were examined and compared with those of two non‐waxy durum cultivars. With the exception of kernel hardness, wheat quality characteristics were similar for both waxy and non‐waxy duru