Effect of soy, maize and extruded maize flour addition on physical and sensory characteristics of pasta

Italian Journal of Food Science

Volumn 15, Issue 2, 2003, Pages 277-286

  Ugarcic Hardi Z ^a   Hackenberger, D ^b   Subaric D ^a   Hardi, J ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b CROATIAN ACADEMY OF SCIENCES AND ARTS   (Croatia)

Author keywords

Extruded maize wheat flour blends; Maize wheat flour blends; Pasta cooking quality; Soy wheat flour blends

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0042287688     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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