Changes in cooking and textural properties of spaghetti cooked with different levels of salt in the cooking water

Journal of Texture Studies

Volumn 34, Issue 4, 2003, Pages 381-390

  Sozer N ^a   Kaya, A ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESIVES; COAGULATION; HARDNESS; PROTEINS; SODIUM CHLORIDE; STARCH; SURFACE STRUCTURE; TEXTURES;

SPAGHETTI; TEXTURE PROFILE ANALYSIS (TPA);

FOOD PROCESSING;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 17044443266     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2003.tb01070.x     Document Type: Article

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