Physical and cooking quality of spaghetti made from whole wheat durum

Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 504-510

  Manthey, Frank A ^a   Schorno, Anton L ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING;

COOKING LOSS; COOKING QUALITY; DOUGH PROPERTIES; DRYING TEMPERATURE; HIGHEST TEMPERATURE; LOWS-TEMPERATURES; MECHANICAL; PHYSICAL QUALITY; POOR STABILITY; TRANSLUCENTS;

TEMPERATURE;

ARTICLE; COOKING; CULTIVAR; DESICCATION; DOUGH; FOOD QUALITY; HIGH TEMPERATURE; LOW TEMPERATURE; NONHUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; TENSILE STRENGTH; WHEAT;

TRITICUM AESTIVUM;

EID: 0036064450     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.4.504     Document Type: Article

References (35)

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