Effect of durum wheat genotype and environment on the heat-damage of dried pasta

Journal of Genetics and Breeding

Volumn 53, Issue 4, 1999, Pages 337-347

  Boggini, G ^a   D'Egidio, M G ^a   De Noni, I ^b   Pellegrino, L ^b   Racinelli, F ^b   Pagani, M A ^b  

^a CRA Experimental Institute for Cereal Research   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

and amylase activity; Damaged starch; Furosine; Maillard reaction; Pasta quality

Indexed keywords

AMYLASE; DRYING; ENZYME ACTIVITY; FUROSINE; GENETIC MANIPULATION; GENETIC SUSCEPTIBILITY; GENOTYPE; GLYCATION; HEAT RESISTANCE; HERITABILITY; PASTA; PLANT BREEDING; REACTION MECHANISM; SEMOLINA; TEMPERATURE; WHEAT;

EID: 0033495685     PISSN: 03949257     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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