Influence of protein content on spaghetti cooking quality

Journal of Cereal Science

Volumn 41, Issue 3, 2005, Pages 347-356

  Del Nobile, M A ^a   Baiano, A ^a   Conte, A ^a   Mocci, G ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Modeling; Protein content; Spaghetti cooking quality; Water sorption kinetics

Indexed keywords

EID: 15744399631     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2004.12.003     Document Type: Article

References (23)

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