Effect of stone-milled semolina granulation on the quality of bran-rich pasta made from khorasan (Kamut®) and durum wheat

International Journal of Food Science and Technology

Volumn 41, Issue 5, 2006, Pages 596-599

  Gauthier, Julie ^a   Gélinas, Pierre ^b   Beauchemin, Robert ^a  

^a La Meunerie Milanaise   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Kamut ; Khorasan; Pasta; Semolina granulation; Stone milling

Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33645570071     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01098.x     Document Type: Article

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