Spelt (Triticum spelta L.) pasta quality: Combined effect of flour properties and drying conditions

Cereal Chemistry

Volumn 79, Issue 5, 2002, Pages 634-639

  Marconi, E ^a   Carcea, M ^a   Schiavone, M ^a   Cubadda, R ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; TEMPERATURE;

'DRY' [; B VALUE; COOKING QUALITY; DRYING CONDITION; FUROSINE; HIGHEST TEMPERATURE; PROPERTY; PROTEIN CONTENTS; TOTAL ORGANIC MATTER; TRITICUM SPELTA;

PROTEINS;

AMINO ACID; FUROSINE; GLUTEN; ORGANIC MATTER; ORGANOLEPTIC MODIFIER; UNCLASSIFIED DRUG;

ARTICLE; COLOR; COOKING; FLOUR; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; GENOTYPE; HIGH TEMPERATURE; LOW TEMPERATURE; PASTA; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; STRENGTH;

TRITICUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 0036733014     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.5.634     Document Type: Article

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