Effect of semolina quality and processing conditions on nonenzymatic browning in dried pasta

Food Australia

Volumn 48, Issue 8, 1996, Pages 362-366

  Resmini, P ^a   Pagani, M A ^a   Pellegrino, L ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030490294     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. Feillet P. 1986. L'industrie des pâtes alimentaires: téchnologie de fabrication, qualité des produits finis et des matières premières. Ind. Agric. Alim. 103: 979.
2. Novaro P, D'Egidio MG, Mariani BM, Nardi S. 1993. Combined effect of protein content and temperature drying systems or pasta cooking quality. Cereal Chem. 70: 761.
3. Resmini P, Pagani MA, 1983. Ultrastructure studies of pasta. A review. Food Microstructure 2: 1.
4. Bühler-Miag Inc. 1979. High-temperature drying of pasta-products.