Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

✍ Scribed by Yonghuan H. Zhao; Frank A. Manthey; Sam K.C. Chang; Home-Jer Hou; Shaohong H. Yuan

• Book ID: 108826197
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 95 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb11458.x